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
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com