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Peppered Snail

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

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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. 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. 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. 3

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

  4. 4

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

  5. 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. 6

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

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Questions

What is Peppered Snail?

A savory West African appetizer made with tender cooked snails tossed in a fiery scotch bonnet and pepper sauce. This reference files it under West African appetizer: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should Peppered Snail reach?

For Peppered Snail, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of Scotch bonnet in Peppered Snail?

The entry for Peppered Snail calls for 2 Scotch bonnet peppers, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Peppered Snail less spicy?

Yes. The heat in Peppered Snail comes from 2 Scotch bonnet peppers, minced. For a milder plate, remove the seeds and ribs from the scotch bonnets, or use half; nothing else in the method changes.

Is Peppered Snail gluten-free?

Yes. As written, nothing in the ingredient list for Peppered Snail is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the seasoning cube.

How many calories are in Peppered Snail?

One serving (the recipe makes 4) is about 220 calories, with 24 g protein, 8 g carbohydrate and 10 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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