Nigerian Pepper Snail Soup
Nigerian pepper snail soup is a quick, fiery broth built around tender snails and bitter greens. The flavor comes from utazi leaves, whose pleasant bitterness cuts through the richness of the palm oil, while fresh chopped pepper supplies the heat. Uziza powder and nchu anwu are optional additions that deepen the aroma. The whole pot simmers in about fifteen minutes after the snails are cleaned, and it is meant to be eaten with a Nigerian swallow.
Instructions
Wash the snails thoroughly and clean them until no grit or slime remains.
Put the snails in a pot and pour in enough water to cover them. Bring the water up to a gentle simmer.
Add the chopped onion, chopped fresh pepper, stock cube and salt to the pot. Let everything simmer together for about 15 minutes so the snails take on the seasoning.
Stir in the palm oil, the uziza powder if you are using it, the shredded utazi leaves and the nchu anwu if you are using it. Mix well so the oil and herbs spread through the broth.
Serve the soup hot, with any Nigerian swallow on the side.
Make it personal.
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