- 1 kg snails
- 1 1/2 kilos of coconut
- 1/2 glass of red wine
- 40 gr white vinegar
- 1 κ σ πελτέ
- 2 tablespoons garlic
- olive oil
- Salt Pepper
- half a teaspoon of cloves and cinnamon
- 2-3 bay leaves
- Pour olive oil in the pot, add the onion and sauté until golden brown.
- Add the garlic, the snails and the pulp and mix lightly.
- Quench with wine and fill with vinegar and spices.
- Add a little water (add if necessary). Let it simmer until our onions are melted.