Peppered snail is a creme de la creme of small chops/side dishes in many Nigerian parties and events. Known for its crunchy, spicy, and delicious taste, peppered snail has come to stay in the menu of nearly all Nigerian parties. But, this is not to say that peppered snails cannot be consumed at home. It’s also wonderful when served as a side dish during meal times. It is interesting to know that snails are gluten-free, and high in protein. They are also a great source of iron and omega3.
However, it is important to note that washing the snails demands patience, attention, and carefulness. This is to ensure that the snails are individually washed out clean without any residue, sand or dirt.
To wash snails, one would normally need lots of salt, some lemons, or alum. It is important to wash the snails properly, in order to remove the dirt’s as well as any slimy, slippery bit it might have left. If you consider washing the snails too much work, you could as well consider buying already cleaned ones from the vendors, or have them wash it for you while you watch, if you are keen on hygiene.
Snails are Healthy – Escargot
Snails are healthy diet that is rich in protein, omega3, iron, and magnesium; with about 2g of carbs. It’s equally a good source of vitamin A, vitamin B6, B12, folate, and Vitamin K; High in antioxidant, anti-inflammatory, and also good for the brain.
They are perfect keto diet and gluten-free, escargots they are lean meat that is fat free.
How to Make Peppered Snails Recipe
Next, is the cooking, but first, the recipes for making peppered snails are seen below.
- 10 pieces of giant snail (washed)
- Seasoning stock cubes
- 2 Bell peppers
- 5 scotch bonnets
- 2 Medium-sized onion
- 1 Bay leaf
- 1 lemon (optional)
- ½ cup Vegetable oil (or any oil of choice)
First and foremost, place the neatly washed snails in a clean saucepan. Add two seasoning cubes, dice one bulb of onion, some salt, and some water. Add the bay leaf, the scotch bonnet, and squeeze in the lemon. Then cover to cook for 20mins to doneness.
Snails are best cooked crunchy, not too tender. So check with a fork for the right texture.
Heat another saucepan, add some vegetable oil, and fry the cooked snails for 2-3minutes. Ensure you fried snail, be careful though not to over fry it because that will make the meat too chewy. Then pour in the rest of the diced onion, bell pepper, and allow to sauté. Do not overcook. Then stir, check and adjust to taste, thereafter remove from heat. At this point your Congo meat is ready
Serve hot and enjoy Congo meat A.K.A escargot dish!
There, your meaty snack is ready! Serve alongside jollof rice, plantain porridge, palm oil rice, ofada, and the likes. But, it could be eaten alone as a dish or small chops and wash down with a drink of choice.
What is stopping you from enjoying this delicacy?