Pepper Snails (Liberian Style)
This popular pepper snails are rich with earthy aromatic flavors and can be served a side dish or used as sauce to serve white rice, boiled yam or plantain.
Ingredients
- Snails in desired quantity
- Hot peppers/scotch bonnet (or your preference)
- Vegetable Oil
- Minced Onions
- Chicken flavour bouillon or maggi cubes (2) to taste
- Cayenne Pepper Powder
- Water
Instructions
- If you have unshelled snails, break the shells of the snails and clean - wash the snails with lime and salt till all the slime is gone. For this recipe, I am using pre-shelled frozen snails for an ethnic market.
- Cook the cleaned snails with little water. Season with sliced onion, minced onions, cayenne pepper powder and seasoning. On high heat, allow to cook for about 30 minutes till the snails are thoroughly done. Remove from pot and set aside.
- Roughly blend the peppers together with onions.
- Heat vegetable oil in a saucepan or deep pot. Add sliced onion and fry for about 2 minutes. Add the blended mixture and fry together. Stir in seasoning and any extra spice of your choice for flavor and taste. Combine thoroughly and leave to simmer-fry for 20-30minutes. Stir regularly to prevent burning.
- Then turn the heat down to medium, add the cooked snails. Stir and combine, then leave to cook-fry for a further 10 minutes. Taste for seasoning and adjust if necessary.
- Your pepper snails are ready. Serve with freshly cooked white rice, or pasta, plantain, yam or potatoes. Enjoy!