Snails(about 10 African giant snails), 2 medium red bell pepper(tatashe), 5-10 pieces of scotch bonnet(rodo), 3 medium sized onions, one medium sized green Pepper, seasoning cubes, salt, curry, thyme, vegetable oil.
The idea is the spicier you want it, the more scotch bonnet you use & less red bell pepper & vice versa.
Wash the snails thoroughly with salt and lemon until it looses all its slime.
You’d be sure of this when you rub salt on the snails and there’s no slime left.
Rinse properly and transfer to a pot. Season snails with seasoning cubes, salt, curry, thyme and some sliced onions. Add a little water and let it steam for about 5 minutes on medium heat.
Stand by to make sure it doesn’t burn. After about 5 minutes or whenever you notice the water has almost dried, add more water until it almost covers the snails.
Cover the pot and leave to boil. While that is boiling, wash the red bell pepper & remove the seeds inside, also wash the scotch bonnet and one onion.
Blend these coarsely in an electric or manual blender & drain excess liquid with a sieve. Slice the green pepper. At this point, check on the snails and take off the fire when the water is almost totally dried.
Remove the snails and set aside. You should have a little thick stock left in the pot. Slice the remaining onion into rings.
Heat up a wok or large pan, add one cooking spoon of vegetable oil or as much as would be able to fry the pepper. Heat the oil a little bit, add the onion rings, let it fry until fragrant and add the pepper mix.
Leave this to fry for a few minutes until dried, you’d know it’s dried when the oil floats to the top. At this point, add the leftover stock, some water & stir. You may or may not need to add more seasoning cube and salt after adding the stock. But be very careful if adding not to over season it.
A useful tip is to add stock before seasoning. Add the boiled snails to the simmering sauce and turn the heat to low.
Leave the snails to simmer in the sauce until all the water dries. Add the sliced green pepper and stir properly.
Turn off the heat. There you have your peppered snails.
Recipe by @noellas_