Grilled Snails with Spinach, Chili Pepper and Kohlrabi

Peruvian-inspired comfort food: tender snails paired with spinach, chili pepper and kohlrabi and sorghum grain, finished with sage and shiso leaf and a hit of cinnamon. 1. Pat the snails dry and season with sea salt, cinnamon. 2. Heat vegetable shortening in a heavy pan and pan-fry the snails until it develops a deep golden crust, about 22 minutes. 3. Add spinach, chili pepper and kohlrabi to the pan and cook until just tender, stirring in sage and shiso leaf for fragrance. 4. Cook the sorghum grain separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.