Howdy friends? how have you been? todays dish is exciting and totally delicious.
The escargot used in this recipe, are the Giant edible african snails not the tiny ones used in french cuisine. They can be purchased frozen from your local african store.
The most challenging part of preparation was cleaning the snails. They come really slimy, each one must be cleaned carefully to remove all the slime.
We used Alum to clean the snails by rubbing a large piece of alum against each snail until the snail was no longer slimy. After all the snails were thoroughly cleaned, trimmed and slime-free, we boiled the snails in salt water.
After about 10 minutes, there was a foamy substance in the boiling water.
The water was poured away, snails rinsed again, and set to boil with fresh water and more salt. After about 20minutes they got soft and ready for some juicy confetti.
The dish was really tasty, try it, and share your results.
- 16 Giant African Snails (cleaned, and boiled)
- 1 large yellow pepper (chopped)
- 1 scotch bonnet pepper (chopped)
- 1 medium red onion (sliced)
- 2 cloves of garlic (peeled)
- 2 cups cherry tomatoes
- 1 bunch scallions
- 4 tbsp canola oil
- 2 tsp curry
- 2 tsp thyme
- 1 stock cube
- ½ cup water
- Heat the oil in a pot for about 1 min.
- Add the onions, scotch bonnet pepper, garlic, and tomatoes.
- Stir.
- Cook for about 5 - 7 minutes while stirring continuously.
- Add the snails, spices, and water.
- Cover pot and cook for about 10 minutes while stirring intermittently.
- Taste for salt, and adjust as necessary.
- Add the yellow bell pepper, stir and cook for 2 minutes.
- Add the scallions, stir and turn off heat.
- Serve Hot.
Oya Come Chop 🙂
Oh M Geee! Whhyyyyyy am I not where u are?! Been wanting snails for a year now. Though I saw some in the African store… They were still moving! :O ain’t nobody got time for living snails WITH their shells still on!. Any advice though on how to cook living ones in case I gather courage? Your escargot confetti looks sooooooooooo good! For some reason, I imagine having it with soft buttered baguette or jasmine rice…. #random. Thanks for this!
LOL. That baguette idea has me salivating. Thanks for your comment.