Our recipe this week is boiled plantain and peppered snail sauce; a wonderful recipe to enjoy with the family this weekend. Are you watching your weight and conscious of what you eat? Boiled Plantain and Peppered Snail Sauce is a healthy meal you would enjoy.
Did you miss our recipe for last week? No worries, here is a recipe on how to make Yamdodo: Peppered Yam and Dodo. Enjoy!
- 6-8 Snails
- 4 medium size greenish-yellowy plantain (not too hard or too soft)
- 1 Garlic clove
- 1 large onion bulb
- 3 large tomatoes (fresh tomatoes)
- 2 medium Scotch Bonnet pepper (Ata Rodo. If you want it more spicy, you can add more)
- 5 table spoons of oil
- 2 cubes of Seasoning (I prefer Knorr)
- A pinch of curry and thyme
- The snails should be cut into halves, properly cleaned with lime and alum, and then put into a pot.
- Pour in enough water into the pot to boil the snail and add salt. Let the snail boil to your desired tenderness.
- Peel off the plantain skin and cut it into round pieces.
- Put the plantain into a pot, add enough water to boil it and add salt.
- Let the plantain boil to your desired tenderness. Make sure it does not get too soft.
- Place a clean pot on the fire. Make sure it is dry to avoid the oil from splashing on you while cooking. Then pour the oil into the pot.
- Add the grated garlic and sliced onions (let it stay on for about 2 mins while you stir). Then add the pepper (let it stay on for another 2 mins, stir occasionally)
- Add the diced tomatoes and let cook on medium low heat for another 10 mins (stir occasionally)
- Reduce the heat to low, then add the curry, thyme and cubed seasoning. Ensure you stir to mix in the ingredients.
- If the sauce is too thick, you can add a little water to the mixture.
- Add the snails in the pot and increase the heat to medium low to allow the snails get infused with the sauce for 10mins.
- Let it simmer and voila! It’s ready. Enjoy it.
Photo Source: www.eatsrus.com, www.whiteleycreek.com