Image by 1Q Food Platter - All rights reserved

Sofit Peppered Snail

Image by 1Q Food Platter - All rights reserved

Image Source: 1Q Food Platter

Category
Yields5 ServingsDifficultyIntermediateCook Time1 hr 30 mins

Stargredients

Snails

A low calorie source of protein, iron and vitamin B-2. A great way to ramp up your red blood cells and your immune system.

Peppers

These add a bite to just about any meal, rich in carotene, high in antioxidants and vitamin C.

Shombo (African Chilli Pepper)

Aside from adding flavour to meals, red chilli peppers boost immunity, helps with weight loss, promote gut health and can lower the risk of type 2 diabetes.

Coconut Oil

This super oil is underrated, aside its delicious taste and smell, it helps lose belly fat and promotes muscle growth. It also improves memory and brain function, increases energy and endurance capacity.

Ingredients
 10 Snails
 1 Scotch Bonnet
 2 African Chilli Pepper (Shombo)
 1 Tatashe
 1 Large Onion
 120 g Red Pepper
 120 g Green Pepper
 2 tbsp Coconut Oil
 Slat
How to Clean Snails
1

Take a de-shelled snail, place in a bowl and pour some white wine vinegar over the snail, rub the snail thoroughly until all the slime has left, proceed to the next snail, add more vinegar.

Cooking the Snail
2

If you have a slow cooker, great , if not a normal pot will suffice.
Fill up your kettle, and bring water to boil (1L)
Turn on your slow cooker and pour in the boiling water, seasoning as you wish
Turn in the cleaned snail, cover and leave to cook till tender and sofit (after about an hour use a fork to test softness)

For the Pepper Snail
3

Whilst the snails cook, begin to prepare the pepper sauce, pop the scotch bonnet, shombo (African chilli pepper), tatashe and onion (leave ¼ aside to be used later) into a blender and pulse till roughly blended
Dice the ¼ onion, red and green peppers.
Heat a non-stick frying pan over a medium heat, when it is quite hot add a tablespoon of coconut to the pan, swirl the pan so it's all covered, reduce the heat.
Toss the diced onion and peppers, stock cubes, curry and salt into the pan, leave to simmer for a minute then carefully add the blended mixture, increase heat, leave to cook for 20 Minutes, checking and stirring the mixture at intervals.
When the sauce is ready and the snail is tender, add the snail to the pepper mixture, leave to simmer for 15 minutes, before to remove any excess sauce prior to adding the snail.
Once cooked, add 1 tbsp of coconut oil, leave to sit for 5 minutes, before serving hot.

Ingredients

Ingredients
 10 Snails
 1 Scotch Bonnet
 2 African Chilli Pepper (Shombo)
 1 Tatashe
 1 Large Onion
 120 g Red Pepper
 120 g Green Pepper
 2 tbsp Coconut Oil
 Slat

Directions

How to Clean Snails
1

Take a de-shelled snail, place in a bowl and pour some white wine vinegar over the snail, rub the snail thoroughly until all the slime has left, proceed to the next snail, add more vinegar.

Cooking the Snail
2

If you have a slow cooker, great , if not a normal pot will suffice.
Fill up your kettle, and bring water to boil (1L)
Turn on your slow cooker and pour in the boiling water, seasoning as you wish
Turn in the cleaned snail, cover and leave to cook till tender and sofit (after about an hour use a fork to test softness)

For the Pepper Snail
3

Whilst the snails cook, begin to prepare the pepper sauce, pop the scotch bonnet, shombo (African chilli pepper), tatashe and onion (leave ¼ aside to be used later) into a blender and pulse till roughly blended
Dice the ¼ onion, red and green peppers.
Heat a non-stick frying pan over a medium heat, when it is quite hot add a tablespoon of coconut to the pan, swirl the pan so it's all covered, reduce the heat.
Toss the diced onion and peppers, stock cubes, curry and salt into the pan, leave to simmer for a minute then carefully add the blended mixture, increase heat, leave to cook for 20 Minutes, checking and stirring the mixture at intervals.
When the sauce is ready and the snail is tender, add the snail to the pepper mixture, leave to simmer for 15 minutes, before to remove any excess sauce prior to adding the snail.
Once cooked, add 1 tbsp of coconut oil, leave to sit for 5 minutes, before serving hot.

Sofit Peppered Snail

Related Posts

by
Previous Post Next Post