Our recipe this week is how to make boiled plantain and peppered snail sauce. Are you watching your weight and conscious of what you eat? Boiled Plantain and Peppered Snail Sauce is a healthy meal you would 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