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Peppered Snails
Peppered Snails is a traditional Nigerian recipe for a classic snack of boiled edibe snails finished by frying with chillies, tomatoes and onion served with toothpicks. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Peppered Snails.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesNigeria Recipes
This is a Nigerian recipe that is a mainstay of restaurant cuisine and are often served as small chops (finger food) at parties. This is a recipe I didn’t get to appreciate on my first trip to Nigeria, though I did manage to source a recipe. It was quite a few years later that I managed to get some frozen giant snails. It’s mainly the foot that is eaten and that’s what’s in frozen packs of giant snails. If collecting fresh snails then the shells are cracked and the insides are scooped out and discarded prior to washing and cooking. In fact, the hardest part of this dish is in cleaning the snails, so if you can get them pre-prepared, all the better. Snails are unusual ingredients, in that they do not absorb much flavour from the dish, unlike other meats. As a result, be careful with your seasonings as the snails can readily become over-seasoned and too salty. Less is more, you can always adjust the seasoning when the dish is done.
Ingredients:
10 medium snails
4 habanero peppers, finely chopped (or to your taste)
5 plum tomatoes, dee-seeded and sliced thinly
1 onion, peeled and cut into large chunks
1 large stock cube (or two small)
1 tbsp vegetable oil
Salt (to taste)
For serving:
1 onion, very finely diced
Method:
Put the cleaned snails in a pot and pour over enough water to cover them. Add the stock cube and the chunks of onion. Cover and start cooking on medium heat. While cooking, top up the water when necessary so the ingredients do not burn.
Combine the sliced tomatoes, chillies and onions in another pot and start cooking over medium heat. The aim is to cook in only a little water and steam them until they are soft. Stir from time to time so they do not stick to the base of the pot and burn.
After 30 minutes, the snails should be well cooked. Remember to top up the water as you cook them. Note that the tongue of the snails will still be crunchy even when the snails are done. At this point, remove the chunks of onion from the snails and discard.
Increase the heat to high and stir constantly till all the remaining liquid in the pot is has reduced. You don't want to lose any flavour by pouring away the snail stock. Take off the heat and set aside.
When the water dries from the pepper, tomato and onion mix, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot. Season with a little salt and stir to combine.
Add the cooked snail (and any liquid), stir well to combine and add more salt if necessary. Take off the heat and allow to cool slightly. Transfer to a plate, insert toothpicks in the snails and serve with the finely-chopped onions.
This can be served to accompany fried plantains or jollof rice. They can also be served for a party with chilled drinks.
