- 10 medium snails
- 4 habanero peppers (or to your taste)
- 5 plum tomatoes
- 1 onion
- 1 big stock cube
- 1 cooking spoon vegetable oil
- Salt (to taste)
De – Slim
Break the shells of the snails and clean the snail. Remove the snail slim with Alum/Garri/Salt/Lemo/Alum. Any of these agents easily neutralises the slim, wash until you could feel the absence of the slim. Any combination could also make for the de-sliming.
Put the cleaned snails in a pot and pour water to cover them. Add the stock cube and the chunks of onion. Cover and start cooking on medium heat for 30 minutes.
Put the sliced tomatoes, pepper and onions in another pot and start cooking on medium heat until they are soft but stir intermittently to avoid burnt.
When the snail is cooked, remove the chunks of onion from the snails. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed.
When the water in the second pot dries from the pepper, tomatoes and onions, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot.
Add salt and stir very well and add the cooked snail.
Stir very well and heat for a minute.
Your crunchy mouth-watering spicy snail is ready.