Snail is one of the delicacies most people like to indulge in served with their favorite drinks. So, this peppered snails is enjoyed by both young and adults in Nigeria. Most joints in Nigeria where Alcohol and beers are being sold are where you would see peppered snails. So, for most people who can’t prepare the peppered snail at home go to these joints and to enjoy it. Served in a bowl including toothpicks as serves as cutlery to lift it one after the other. For those that can make it at home buy and prepare it in the pepper or in a pot of soup.
Before you start the cooking of peppered snail make sure you clean your snails very well no slime whatsoever. Some people use alum to clean their snails but I prefer to use salt or lime whichever method you adopt you need to make sure the snails are cleaned very well.
The quantity of pepper can be adjusted depending on how much pepper you want. Are you eating the snails with a side dish or just snail as it is? With this, you’ll know how much pepper to use and the level of spiciness can be adjusted to your level of tolerance.
You might want to try;
Asun (Spicy Roasted Goat Meat)
- 8 Pieces Raw Snails (removed from the shell, and cleaned thoroughly)
- 1 Big Onion (Divided)
- 2 Pieces Roma tomatoes
- 1 Big Red bell pepper
- 2 Pieces Rodo/ Habanero (adjust to your preference)
- 1/2 Teaspoon Curry
- 1 Teaspoon Dried thyme
- 1 Teaspoon Fresh ginger and garlic
- 1/8 Cup Extra olive oil (or your preference)
- Seasoning powder/cube
- Salt to taste
Remove the snails from the shells (your desired quantities) and soak in a bowl filled with water add salt or lime and leave for a few minutes, drain the water and use salt or lime again to clean the snails by rubbing the salt/lime on the snail and clean inside and out of the snail and make sure there's no slime on it again. Place the snail is a bowl of water again and leave it for about 10 minutes. While the snail is in the bowl clean the pepper and roughly blend with half of the onion.
Remove the snail and boil with a half teaspoon of thyme, ginger, garlic, curry, seasoning powder/cube, and salt.
This stage is optional heat the oil and fry the snails for about one minute then remove and set aside.
In the same oil (if you did the last step) add onion, thyme, ginger, and garlic. Fry on low heat until the onion is translucent making sure you stir to avoid burning.
Add the roughly blended peppers and stir. Depending on how you seasoned your snails before you might want to wait or season the pepper at the stage. Fry until the pepper is reduced.
Add the snails and stir making sure the snails are all coated.
Check the seasoning and readjust if necessary and continue to fry until the oil floats.
Serve and eat as it is.
Or enjoy with rice or your favorite side dish.
Make sure your snails are well cleaned and free of slime. The quantity of the pepper can be adjusted depending on how much pepper you want. Use less or more rodo/habanero base on how spicy or less spicy you want.
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