Peppered Snail
A classic Nigerian dish of tender snails cooked in a rich, peppery tomato broth with aromatic spices. Served with plantains or rice for a deeply satisfying dinner.
- Total time
- 55 min
- Servings
- 4
- Calories
- 240
- Protein
- 18g
Ingredients
- 1 can (14 oz) canned snails in brine, drained and rinsed
- 2 medium onions, finely diced
- 2 whole fresh hot peppers (Scotch bonnet or habanero), roughly chopped
- 1 can (14 oz) canned crushed tomatoes
- 3 cloves garlic, minced
- 2 tsp black pepper, freshly ground
- 3 tbsp olive oil
- 1.5 cups beef or vegetable stock
- 1 tsp (approximate) salt to taste
Instructions
- 1
Drain and rinse snails; pat dry with paper towels.
- 2
Dice onions and mince garlic. Remove seeds from hot peppers if less heat preferred.
- 3
Heat oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Add onions and sauté until soft and translucent, ~4 minutes.
- 5
Stir in garlic and hot peppers; cook until fragrant, ~60 seconds.
- 6
Add snails and cook, stirring occasionally, for 2 minutes.
- 7
Pour in crushed tomatoes and stock, stirring well to combine.
- 8
Bring to a boil, then reduce heat to low and simmer covered for 25 minutes.
- 9
Season with salt and black pepper; adjust heat to taste. Simmer uncovered 5 more minutes.
- 10
Taste and adjust seasoning. Serve hot with boiled rice or pan-fried plantain slices.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- wooden spoon or silicone spatula
- paper towels
- measuring spoons and cups
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