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I walked into a restaurant and ordered peppered snails and was shocked at how much it was being sold. Interestingly, lovers of snail can enjoy this delicacy right in their homes. It is easy to prepare, and here’s how to.

Ingredients

  • Medium to big sized snails
  • Habanero/scotch bonnet peppers (to your taste)
  • Tomatoes (optional)
  • Onion
  • Seasoning cube
  • 1 cooking spoon vegetable oil
  • Salt (to taste)
  • 1 onion (for serving)

Peppered snail

winnipegafricaneatery.com

How to Prepare

  1. Break the shells of the snails and clean the snail slime.
  2. Cut half of your onion into big chunks and the other half into tiny pieces.
  3. Cut the peppers into tiny pieces.
  4. If using tomatoes, remove the seeds from the tomatoes and cut them into thin slices.
  5. Put the cleaned snails in a pot and pour water to cover them.
  6. Add the seasoning cube and the chopped onion. Snails can easily get over-seasoned and taste salty so be careful with the seasoning.
  7. Cover and cook on medium heat for about 30 minutes and add more water when necessary.
  8. In another pot, put the sliced tomatoes, pepper and onions and start cooking on medium heat. Stir from time to time so it does not burn and steam till they are soft.
  9. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed to avoid losing any flavour from the stock. Set it aside.
  10. When the water dries, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot.
  11. Add a little salt, stir and add the cooked snail. Stir very well and add more salt if necessary.
  12. Allow it to cool, then garnish with onions and pepper, and serve.
 
If you like peppered snails, you’ll love Gizzards and Dodo.
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This article was first published on 14th November 2018 and updated on May 29th, 2020 at 1:35 pm

chinwe

An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.

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