The preparation of the stingray or small manta ray is a delicious and popular option in the coastal region of Tolu. This beautiful marine animal, found both in the open sea and in waters near the municipality, can be transformed into a tasty and full of flavor dish.
The preparation process begins with washing the strip to ensure its cleanliness. It is then cooked in salted water for about five minutes, which helps soften the meat and enhance its flavor. Once cooked, drain and crumble into smaller pieces.
Lemon juice is then added to the shredded ray, which gives it freshness and helps enhance its flavor. In addition, a stew is prepared with tomato, onion and garlic, to which ingredients such as paprika and sweet chili can be added to add a touch of spice and sweetness. Sometimes, coconut milk is also added to the stew, adding a creaminess and a tropical flavor to the dish.
Once the stew is ready, add the shredded stripe and stir so that all the flavors are mixed evenly. The dish is seasoned according to individual tastes and continues to cook over medium heat until the stew has been reduced and the preparation has dried slightly.
This stewed ray dish is highly appreciated by the community and can be commonly found in typical restaurants in the area. However, due to its popularity and the need to prepare it on request, it is advisable to call in advance to make sure you can enjoy this culinary delight. In addition to the stewed preparation, there is another variant of the strip in which the picadillo de raya is mixed with egg. They are kneaded together to form small "bollitos" of raya, which are fried in hot oil until they acquire a crispy and golden exterior. This option offers a different texture and is a creative way to enjoy the stripe in another style of preparation.
