Peppered Snails - Nigerian Snail Recipe
These Nigerian peppered snails, sautéed with peppers, onions, and garlic, make a fantastic finger food or appetizer that will leave you licking your fingers!
Snack, Side Dishes and Appetizers
red bell peppers
substitute with 1 tbsp of fish sauce
salt to cook
to clean the snail
To clean the snail
If using fresh snails, boil them in a pot of water for 5 minutes.
Drain the water and using a pair of tweezers, pull the snails out of their shell, and place them in a bowl.
Squeeze in some lemon juice and let them sit for 5-10 minutes.
Scrub the snails with lemon until the sliminess is gone.
Rinse with plenty of cold water.
To cook the snails
Place snail in a pot, add water, 1 tsp bouillon, salt, and pepper.
Boil the snails for 20 -30 minutes till tender.
Alternatively, fry snails till crispy (about 10 minutes).
To make the snail sauce
Chop the habanero pepper, bell pepper, and onions, and mince the garlic.
Saute onions and garlic in olive oil till fragrant.
Add red bell pepper, habanero pepper, 1 tsp bouillon, cayenne pepper, and ground crayfish.
Saute for 5 mins.
Add snails, cover pot, and cook on medium-low heat for about 10 minutes.
About halfway, taste for salt and spices and adjust if necessary.
Serve and enjoy!
This recipe serves 4 and contains 6 net carbs per serving.
You can omit the cayenne pepper if you don't want it extra spicy. The habanero pepper will already provide enough heat for this dish.
Make sure the snails are cooked covered and on medium-low heat so that the flavors from the peppers and aromatics can fully sink in.
If you don't have ground crayfish, you can substitute with 1 tbsp of fish sauce or leave it out.