Peppered Snail

Name: Peppered Snail
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 lbs cleaned land snails, cleaned; 2 red bell peppers, coarse blend; 2 Scotch bonnet peppers, minced; 1 head yellow onions, diced; 4 garlic cloves, minced; 1/4 cup vegetable oil; 2 seasoning cubes, crumbled; 1 tsp salt

A savory West African appetizer made with tender cooked snails tossed in a fiery scotch bonnet and pepper sauce.

55 minMediumServes 4220 cal/serving

West AfricanAppetizerStovetopHigh ProteinLow CarbPaleoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

2 lbs cleaned land snails, cleaned
2 red bell peppers, coarse blend
2 Scotch bonnet peppers, minced
1 head yellow onions, diced
4 garlic cloves, minced
1/4 cup vegetable oil
2 seasoning cubes, crumbled
1 tsp salt

Instructions

1

Place 2 lbs cleaned cleaned land snails in a medium pot with half of the 1 head diced yellow onions, half of the 4 minced garlic cloves, half of the 2 crumbled seasoning cubes, and half of the 1 tsp salt.
2

Add water to cover and boil over medium heat for 20 minutes until tender and internal temperature reaches 165F, then drain and set aside.
3

Heat 1/4 cup vegetable oil in a skillet over medium heat.
4

Add remaining yellow onions and remaining garlic cloves, cooking for 3 minutes until translucent.
5

Stir in 2 coarse blend red bell peppers, 2 minced Scotch bonnet peppers, remaining seasoning cubes, and remaining salt, then simmer for 10 minutes until oil separates.
6

Toss boiled cleaned land snails into the sauce and fry for 5 minutes until fully coated and hot.

Questions

How long does Peppered Snail keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Peppered Snail?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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