Recipe of the day: Crunchy peppered Nigerian snails

              

Total time: 1hr18mins                Yield: 15 servings       Level: Intermediate

            prep: 8mins

            cook: 1hr10mins

I love snails! The taste is just different in a good way. I like to make them crunchy and hot. To achieve that I use more scotch bonnet. 





   Ingredients 

• 15 giant African land snails 
• 2 cups salt
• 1 cup lime juice/alum
• 1 large onion
• 1 large red pepper
• 8 scotch bonnets
• 2 large tomatoes
• 1 cup vegetable oil
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 2 teaspoons thyme
• 2 teaspoons curry powder
• 2 bouillon cubes
• 1 teaspoon chili powder

   Tools/Equipment

• Pan
• Medium pot
• Cooking spoon
• Cooker
• Plastic bowl(s)

To watch in HD. Click the settings tab and choose 720/1080 HD

LINK TO THE VIDEO

   Directions

• Remove snails from shell
• Divide into half and remove the intestine
• Wash the snails with alum or lime juice until it's no longer slimy
• Put washed snails into salty water and cook for about 30 minutes or until it's soft
• Drain and set aside
• Blend the onion, tomatoes, scotch bonnet and red pepper
• Fry and season the blended pepper
• Add the snails into the sauce
• Stir and leave to cook
• Serve with plantain, yam, or rice

Feel free to comment and share

xoxo
Raheenah

They ask you, [O Muhammad], what they should spend. Say, "Whatever you spend of good is [to be] for parents and relatives and orphans and the needy and the traveler. And whatever you do of good - indeed, Allah is Knowing of it."   {Al-Baqarah 2:215}