Nigerian Snail Stew

If you are not Nigerian and you have stumbled on my blog, you would realize that all Nigerian stews are tomato-based. Some of them have more spice than others. One thing that is common is the great taste that comes with all of them. This Nigerian snail stew recipe is a favorite in my house as my mum just always had a unique way of making hers. Till tomorrow, she has refused to share what makes her snail stew so special but I think mine comes pretty close. In some cultures, it is forbidden to eat snails and in some others, you cannot serve a meal without it. Regardless, I am sure that if you are not opposed to trying something interesting, you would love this snail stew. Enjoy!

Recipe for Nigerian Snail Stew

Ingredients

8 Medium pieces of snails

5 Large tomatoes

1 Red bell pepper

4 scotch bonnet peppers

1 large Red onion

Seasoning Cubes

1 teaspoon of chili powder

2 cloves of garlic

3 Limes

2 tablespoons of Salt

1 cooking spoon of Vegetable Oil

Method

In a bowl, wash the snails with lime and salt till all the slime is gone. 

Place the snail in a pot with the chili powder, seasoning cubes, chopped garlic, 1/2 of the onion(chopped) and a pinch of salt and bring to boil for about 15-18 minutes.

In a separate pot, place the tomatoes, bell pepper, scotch bonnet peppers, crush with a wooden spoon till some of the juices come out and bring to boil till they are all soft on low heat. (This helps to dry up some of the extra water from the tomatoes)

In a pot, pour in your oil, cut your onions in rings and fry in the hot oil on medium heat.

Pour in your tomato-pepper mix and allow to fry for about 8-10 minutes on low heat.

Pour in the left-over stock from the snail and allow to cook for 5 more minutes on medium heat.

Add your seasoning cubes and taste for salt.

Add your snails and stir in and allow to stew for 2-4 minutes more on medium heat.

Serve with Rice, Pasta, Plantain, Yams or Potatoes.