How to prepare Peppered Snails
- 10 medium snails
- 4 habanero peppers (or to your taste)
- 5 plum tomatoes
- 1 onion
- 1 big stock cube
- 1 cooking spoon vegetable oil
- Salt (to taste)
Be cautious about the quantity of seasoning you upload to snails. They can without problems recover from-pro and flavor salty due to the fact because of the feel of the meat, it does no longer absorb a great deal of the seasoning.
You can bypass the tomatoes and use most effective habanero peppers. But you may need plenty of peppers to make enough stew for the snails, which means the Peppered Snails will be too highly spiced warm and all you may taste is the pepper. Not proper.
Before you are making Peppered Snails
Break the shells of the snails and easy the snail slime.
Cut half of of the first onion into large chunks. Cut the alternative 1/2 into tiny portions.
Cut the habanero peppers (scotch bonnet) into tiny portions.
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 dice and the chunks of onion. I use chunks of onion once I want to season with onions while not having portions of onions in what I am cooking.
Cover and start cooking on medium warmth. While cooking, pinnacle up the water when vital so it does now not burn.
Put the sliced tomatoes, pepper and onions in every other pot and start cooking on medium warmness. The purpose is to steam them until they’re tender. Stir every now and then so it does no longer burn.
After half-hour, the snails have to be properly cooked. Remember to top up the water as you cook them. Note that the tongue of the snails are nevertheless crunchy even if the snails are done.
Remove the chunks of onion from the snails. Increase the heat to excessive and stir constantly until all the remaining liquid within the pot is absorbed. You don’t need to lose any flavour by using pouring away the snail stock. Set it aside.
When the water dries from the pepper, tomatoes and onions, upload the vegetable oil and fry for about five mins. Stir constantly so it does not persist with the pot.
Add salt and stir very well.
Add the cooked snail. Stir very well and add more salt if important.
That’s it! Leave to settle down a chunk, insert toothpicks and serve with onions.