BUCOTTORA (Fresh Water Turtle)

INGREDIENTS 1 bucotorra (medium sized) 1 tbsp black pepper vinegar or lime 1 lg onion 1 ball recardo or anato seasonings-thyme, colantro, oregano, garlic

METHOD: 1. Chop off head and cut around hard shell. After shell breaks apart, take a knife and cut very close to the edge of the back, guiding the meat with your hand as you go along. Take out meat and clean with vinegar and lime. 2. Place in hot water to scald off skin. 3. Cut up into pieces and season with spices to taste. Let stand 20 mins. 4. Cook in hot coconut oil. Add a little thick coconut cream to keep it from drying out. Turn occasionally and add more spice. 5. Cook for 40 - 50 mins