Nigerian Peppered Snail
Nigerian peppered snail is a pot of jumbo snails simmered with onions, bell pepper and fiery scotch bonnets. The seasoning is what sets it apart: seafood bouillon and shrimp powder add a deep savory note, while palm oil gives the sauce its color and a rounded, earthy richness. A vinegar and hot water wash keeps the snails clean tasting. It is quick to make and common in Nigerian homes.
Instructions
Wash the snails with vinegar and hot water to remove the slime. They should feel clean rather than slippery when you are done.
Put the snails in a pot with the sliced onions, grated scotch bonnets and sliced bell pepper. Add the bay leaf, seafood bouillon powder, palm oil and a pinch of salt.
Pour in enough water to cover everything and bring the pot to a simmer. The source does not say when to add the shrimp powder, so stir it in with the other seasonings.
Simmer for at least 17 minutes. Taste the broth and adjust the seasoning as needed.
Serve the snails hot, with the peppers and onions spooned over them.
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