Boiled Snails with Peppers (African Peppered Snails)

This delicious snail recipe (African peppered snails) sautéed with peppers, onions, and garlic, make a fantastic finger food or appetizer that will leave you licking your fingers.

1 lb snails, de-shelled
½ red bell peppers
1 habanero pepper
½ onions
2 cloves garlic
2 Tbsp. extra-virgin olive oil
1 tsp. crayfish sauce or 1 Tbsp. fish sauce
2 tsp. bouillon
1 tsp. black pepper, freshly ground
1 tsp. sea salt
1 tsp. cayenne pepper
1 lemon, to clean the snail

To Clean the Snail:
If using fresh snails, boil them in a pot of water for 5 minutes.

Drain the water and using a pair of tweezers, pull the snails out of their shell, and place them in a bowl.

Squeeze in some lemon juice and let them sit for 5-10 minutes.

Scrub the snails with lemon until the sliminess is gone.

Rinse with plenty of cold water.

To Cook the Snails:
Place snail in a pot, add water, 1 tsp. bouillon, salt, and pepper.

Boil the snails for 20-30 minutes till tender.

Alternatively, fry snails till crispy (about 10 minutes).

To Make the Snail Sauce:
Chop the habanero pepper, bell pepper, and onions, and mince the garlic.

Saute onions and garlic in olive oil till fragrant.

Add red bell pepper, habanero pepper, 1 tsp. bouillon, cayenne pepper, and ground crayfish.

Saute for 5 minutes.

Add snails, cover pot, and cook on medium-low heat for about 10 minutes.

About halfway, taste for salt and spices and adjust if necessary.

Makes 4 servings.