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
Course: Appetizer, Main Course
2lbsShelled jumbo snails
2Scotch bonnet peppers(you may use less depending on your spice tolerance)
1 Small bell pepper
3Limes(may substitute with 2 lemons)
1tspSeafood bouillon powder
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.
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.
Slice one of the onions, and one of the scotch bonnet peppers, and set aside.
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.
After 30 minutes of boiling, turn off the heat, and set the snails aside.
Slice the other onion, scotch bonnet, and bell pepper.
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.
Serve the peppered snails hot! With a side of extra chili and onions if desired
Peppered Snail Calories and Nutrition Info
Peppered Snail Recipe as retrieved from yummymedley.com