Fries (Dundu, Dodo, Odunkun) with Pepper Stewed Snails

I gave this a little oomph by sprinkling Basil salt on the fries. To make Basil salt, I grabbed some Basil (clove basil which we call patminger or curry leaf in Nigeria) from my garden. I threw it into the dry mill blender with my some Himalayan pink salt and blended together. Now you can use any salt you have at home. And I tossed the fries in the herby salt blend. My crew loved it.

Add fried Akara to this platter and you have the quintessential Lagos street fries combo. Dundu, (Fried Yam) Dodo( Fried Plantain) and Odunkun (Fried Sweet potatoes). 

Peppered Snail recipe is on the blog

This is my first blog post for 2020. I’ve tried to see if I can bring blogging back, but my hands are full. It’s Covid Season and the virus is ravaging the world. To do our part to flatten the curve and heal the world we are social distancing an staying at home.

And as a wife and mum with a little more time on my hands, having partially shut down business, I find I have more time in the kitchen. Scratch that, staying indoors that be nerve wracking so cooking and gardening have been my escape.

Wherever you are in the world. Please stay safe, wash your hands obsessively with soap and water. Use alcohol based hands sanitizer and wipes if you don’t have access to water. Don’t touch your face. Avoid unnecessary contact with wild animals. And if there is a stay home order in your country, please abide and stay indoors.

Eat, Pray and Love.

I would have invited, everybody come and eat, there is enough dundu, dodo, odunkun, pepper stewed snails, sprinkled with basil salt to go round.

But we are social distancing.

Igbindodo ; A dish of Snails and Plantain

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In my earlier post about Gizdodo,  I had described Gizdodo as the marriage between Gizzard and dodo made in plantain heaven!  If you love snails half as much as I do, then you’d love this Igbindodo.
Igbin being the Yoruba word for snails. Dodo is fried plantain in Yoruba too

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Recipe

•    1 Kg well cleaned Snails

•    6 Ripe Plantains

•    2 Large Onions

•    4 Tomatoes

•    Jalapeño peppers ( Bawa / Sombo / long tatashe ) As many as you want depending on how much heat you can handle. I used more than 10 pieces

•    2  large sweet bell peppers (i used Green and Red)

•    1 1/2 cups chopped Carrots

 

•    Scotch Bonnet  (Ata rodo) as many as you want

•   * 1 cup meat stock (optional)

•    2 Bouillon Cubes (knorr beef cubes in this instance)

•    Salt to taste

•    Vegetable oil ( to fry )

Procedure

–    Dice, marinate Snails with cayenne pepper  (ground dried pepper ), salt and bouillon cubes for at least 30 mins, and fry till done.

–     While your snails are marinating, prep you other ingredients. Coarsely blended your tomatoes, onion and peppers. You can use as little or as much of any of these ingredients. What we want to get is at least 2 1/2 cups of the coarsely blended pepper. Chop you bell peppers.

–     Dice up your plantains and fry till golden brown and set aside. (I like to fry my plantain first and use the same oil to fry the snails )

–     Using some the oil you fried the snail in, in a pot or wok add the pepper blend, add 1 cup of *meat Stock,  taste for seasoning, if necessary season a little more. Cook with lid off, till the water is reduced, add the fried snail allow to cook till the water is completely reduced and the pepper starts to fry in the oil, turn the heat down a notch, then carrots, giving it a 5 minute head start before adding chopped bell peppers.

–     Turn the heat down stir the fried plantain and stir in using a wooden or plastic spoon/ladle  so as not to mash up the plantain.

–     Stir in well and turn off the heat. Serve warm.

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