Peppered Snail
The spicy, chewy goodness of peppered snail consists of boiled snails sautéed in onions, peppers and spice. This spicy Nigerian snail dish is quite easy to prepare and is a guilty pleasure of a lot of Nigerian homes
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Shelled jumbo snails
- 2 large Onions
- 2 Scotch bonnet peppers ((you may use less depending on your spice tolerance))
- 1 Small bell pepper
- 3 Limes ((may substitute with 2 lemons))
- 2 tbsp Shrimp powder
- 1 tsp Seafood bouillon powder
- 1 Bay leaf
- ¼ cup Oil
Instructions
- 1
In a bowl, pour hot water and the juice of the three limes over the snails to remove the slime covering the snails. Be sure to keep the leftover rind of the limes of lemons.
- 2
Once the hot water that the snails have sat in cools down (allow to sit for about 10 minutes), used the lime or lemon rings to rub against the snails to remove the slime. It should come off pretty easily. Rise the snails thoroughly in cool water.
- 3
Slice one of the onions, and one of the scotch bonnet peppers, and set aside.
- 4
In a pot, boil the snails with the sliced onions and scotch bonnet peppers, 1 tsp bouillon, 1 tsp salt, 1 bay leaf and 1 cup pf water on low heat for 30 minutes.
- 5
After 30 minutes of boiling, turn off the heat, and set the snails aside.
- 6
Slice the other onion, scotch bonnet, and bell pepper.
- 7
In a pan, heat up the oil on medium heat, and saute the sliced onions and peppers until it is translucent. Add in the snails, and continue to saute for another 15 minutes. Taste, and adjust seasoning if necessary.
- 8
Serve the peppered snails hot! With a side of extra chili and onions if desired