10 medium snails
4 habanero peppers (or to your taste)
5 plum tomatoes
1 big stock cube
1 cooking spoon vegetable oil
Salt (to taste)
Tool you’ll need: toothpicks for serving.
Notes about the ingredients
Be careful about the quantity of seasoning you add to snails. They can easily get over-seasoned and taste salty because due to the texture of the meat, it does not absorb much of the seasoning.
You can skip the tomatoes and use only habanero peppers. But you will need lots of peppers to make enough stew for the snails, that means the Peppered Snails will be too spicy hot and all you can taste is the pepper. Not good.
Before you make Peppered Snails
Break the shells of the snails and clean the snail slime.
Cut half of the first onion into big chunks. Cut the other half into tiny pieces.
Cut the habanero peppers (scotch bonnet) into tiny pieces.
Remove the seeds from the tomatoes and cut them into thin slices.
Making the Peppered Snails
Put the cleaned snails in a pot and pour water to cover them.
Add the stock cube and the chunks of onion. I use chunks of onion when I want to season with onions without having pieces of onions in what I am cooking.
Cover and start cooking on medium heat. While cooking, top up the water when necessary so it does not burn.
Put the sliced tomatoes, pepper and onions in another pot and start cooking on medium heat. The aim is to steam them till they are soft. Stir from time to time so it does not burn.
After 30 minutes, the snails should be well cooked. Remember to top up the water as you cook them. Note that the tongue of the snails are still crunchy even when the snails are done.
Remove the chunks of onion from the snails. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don’t want to lose any flavour by pouring away the snail stock. Set it aside.
When the water dries from the pepper, tomatoes and onions, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot.
Add salt and stir very well.
Add the cooked snail. Stir very well and add more salt if necessary.
That’s it! Leave to cool down a bit, insert toothpicks and serve with onions.
serve snail stew with boiled rice, boiled unripe plantain or boiled yam
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.