BY MODUPEOLUWA ADEKANYE
What better time to try out peppered snail than this rainy season. Peppered Snail consists of boiled snails sautéed in onions, peppers and spice and it is very easy to prepare.
Snails (Depending on the size you want)
2 large Onions
2 Scotch bonnet peppers (you may use less depending on your spice tolerance)
1 small bell pepper
3 Limes (may substitute with 2 lemons)
2 tsp of Shrimp powder
1 tsp of Seafood bouillon powder
1 Bay leaf
¼ cup of Oil
The first step is to wash the snails. You can wash in a mixture of lemon juice and hot water and then rub afterwards with the lemon itself to remove the slime. You can also replace the lemon juice mixture with vinegar and hot water and after having it sit for about 10 minutes scrub with a clean sponge. Some also soak snail in alum and wash after 20/30 minutes.
After washing, boil the snails with sliced onions; scotch bonnet peppers, salt and bouillon in water with 1 tsp of bouillon, 1 tsp of salt, and 1 bay leaf on low heat for 30 minutes.
Sauté another sliced onion, scotch bonnet, and bell pepper in oil on medium heat until the onions turn translucent.
Add in the snails, and continue to sauté for another 15 minutes. Taste, and adjust seasoning if necessary.
Serve the peppered snails hot with a side of extra chilli and onions if desired. So Yummy!