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Peppered Snails

peppered snail large pic






2 lb Large African Snails (Frozen)

Alum for Cleaning

3 Scotch Bonnet Peppers

2 Red Bell Peppers

½ Red Onion

2 Tsp.Beef Bouillon

2 Tsp. Chopped Garlic

2 Tsp. Onion Powder

Salt to taste

2 oz peanut oil


Defrost frozen snails in non-reactive bowl and clean thoroughly by rubbing alum on all surfaces of the snail.  Run the alum rubbed snail through running water until all the slime is removed. Cut snail in half , taking the time to remove all innards. Rinse cleaned snails thoroughly. In a bowl combine beef bouillon, onion powder, garlic and thyme leave. Add the snail and rub mixture into the snail meat. Place seasoned snail in a pot and add 1 cup of water. Tightly cover with lid and place over medium heat. Cook for 20 minutes. Drain the Snail meat and set aside broth.

Combine broth,scotch bonnet,bell peppers and onions in blender and blend to a rough consistency. Heat up oil in shallow pan over medium flame and lightly fry the snails for about 1 minute. Add the pureed pepper mix and stir.  Cook covered for about 10 minutes and taste for salt. Adjust salt content and cook uncovered for 10 minutes or until sauce consistency is thick. Serve hot.