Peppered Snail

🧂 Ingredients

• 12 Giant African snails
• 5-7 Scotch bonnet peppers
• 1 Red bell pepper
• 2 large Onions
• 75 ml Palm oil
• 2 Seasoning cubes
• to taste Salt
• 1 Lime or Lemon
• 3 cloves Garlic
• 1 inch piece Ginger

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve hot as an appetizer or a bar snack. Garnish with chopped parsley or cilantro if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving