Peppered Baby Snails.

Peppered Baby Snails.

Fried Peppered snails with vegetables.

Snail is one of my favourite meats to eat. And with the rainy season comes these snails.

This pairs so well with white rice, boiled yam, boiled or fried plantains.
Soft fried plantain with peppered baby snails (Image first shared in 2015)

As a gardener, I don’t exactly find seeing snails in the garden funny. See the solution I found, in the video below.

I made a makeshift pen for pesky snails that pretty much invaded my garden. Feed them cocoyam leaves, watermelon peels added powdered eggshells into their water occasionally and ate from time to time

Recipe for peppered baby snails.

  • 3 cups shelled and cleaned baby snails (to clean snails I recommend washing with lime or alum, wash till all the slime has come off)
  • 1 cup coarsely blended  pepper (depending on your heat tolerance you can either add tomatoes or not. Use any pepper of your choice. I used Jalapeño i.e bawa/sombo, and Scotch Bonnet i.e Atarodo)
  • 1 medium onion (coarsely blended)
  • Salt
  • Seasoning cubes
  • 3 tablespoons of oil.


Method 1 (Fried Peppered Snails)

  • Marinate cleaned snails in half of the pepper + onions mix salt and Seasoning.
  • Let it marinate for a few hours or overnight in a fridge.
  • Heat up oil (not too much)
  • Strain out excess fluid
  • Fry the snails ensuring they don’t burn
  • Once fried, add the rest of the pepper mix, taste for seasoning, adjust if necessary, and let it simmer till peppers are softened.

Method 2

  • Heat up oil, add chopped onion, fry till tender then add pepper.
  • Allow to cook for about 5 minutes then add the snails and season. Turn the heat low and allow to simmer till the pepper is cooked and the snails are tender. Cook with lid off .
Cleaned baby snails
Chopped peppers and Onions
Peppered snails are ready!
Long strips plantain and peppered baby snails

To make long strip plantain, cut ripe plantain lengthwise, depending on how thick the plantain is you can get between 3 – 5 strips. Deep fry till golden brown, and place on a paper towel to absorb the excess oil. Just lay the plantain from end to end to make a ribbon.

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