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Peppered Snail

Name: Peppered Snail
Prep time: PT45 minutes
Cook time: PT45 minutes
Total time: PT1 hour 30 minutes
Yield: 6
Cuisine: Nigeria
Ingredients: 12 undefined Giant African snails; 5-7 undefined Scotch bonnet peppers; 1 undefined Red bell pepper; 2 large undefined Onions; 75 ml undefined Palm oil; 2 undefined Seasoning cubes; to taste undefined Salt; 1 undefined Lime or Lemon; 3 cloves undefined Garlic; 1 inch piece undefined Ginger

A popular Nigerian delicacy featuring tender, giant African snails simmered in a fiery, aromatic pepper sauce. Perfect as an appetizer or a robust bar snack.

準備時間45 minutes

調理時間45 minutes

合計時間1 hour 30 minutes

分量6

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the snails: Rinse the snails under cold running water. In a bowl, combine the snails with 2 tablespoons of salt and the juice of half a lime (or lemon). Rub vigorously to remove slime and any debris. Rinse thoroughly under cold water at least 3-4 times until the water runs clear and the snails are no longer slimy. Trim off any tough outer edges if necessary. Set aside.
⏱️ 15 minutes
2
Parboil the snails: Place the cleaned snails in a pot and cover with water. Add the crumbled seasoning cubes and a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to medium, cover, and simmer for 25-30 minutes, or until the snails are tender but still firm. Drain the snails and set aside. Discard the cooking liquid.
⏱️ 30 minutes
3
Prepare the pepper base: In a blender, combine the Scotch bonnet peppers, red bell pepper, and the roughly chopped onion. Add a small amount of water (about 1/4 cup) to help with blending. Blend until you have a smooth or slightly coarse paste, depending on your preference.
⏱️ 5 minutes
4
Make the pepper sauce: Heat the palm oil in a large skillet or pot over medium-high heat (around 180°C / 350°F). The oil should shimmer but not smoke. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and ginger (if using) and cook for another minute until fragrant.
⏱️ 5 minutes
5
Cook the pepper base: Pour the blended pepper mixture into the hot oil. Stir well and cook, stirring occasionally, for about 10-15 minutes. The sauce should reduce, thicken, and darken slightly in color. You'll notice the raw pepper smell dissipates and a rich aroma develops. Be careful as the sauce may splatter.
⏱️ 15 minutes
6
Combine and finish: Add the parboiled snails to the pepper sauce. Stir well to ensure each snail is thoroughly coated. Continue to cook, stirring frequently, for another 5-10 minutes, allowing the snails to absorb the flavors of the sauce. Taste and adjust seasoning with salt and additional crumbled seasoning cube if needed.
⏱️ 10 minutes
7
Serve hot as an appetizer or a bar snack. Garnish with chopped parsley or cilantro if desired.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Thorough cleaning of the snails is crucial to remove slime and ensure a pleasant texture.
✓Adjust the number of Scotch bonnet peppers to control the heat level. For extra spice, leave some seeds in.
✓Palm oil imparts a distinct flavor and color, but vegetable oil can be substituted if unavailable.
✓Ensure the pepper sauce is cooked down sufficiently to remove the raw pepper taste and achieve a rich flavor.
✓This dish is a very popular and sought-after bar snack in Nigeria.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For an 'extra spicy' version, add more Scotch bonnets or a pinch of cayenne pepper.
To make a 'Palm Wine Sauce' variation, substitute some of the water in the pepper base with palm wine and add a touch of fermented locust beans (ogiri) for umami.
Add other vegetables like sliced bell peppers or onions towards the end of cooking for added texture.