Snail is one of my favourite meats to eat. And with the rainy season comes these snails.
As a gardener, I don’t exactly find seeing snails in the garden funny. See the solution I found, in the video below.
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)
- 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.
- 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 .
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.