Cameroonian Snail
Tender snails stir-fried in rich in spicy sauce, seasoned with bouillon cubes, habanero pepper, and a blend of garlic, ginger, parsley, and basil.
- 8 cups of snails. Dried snails soaked in water overnight to rehydrate
- 1 teaspoon salt plus more as needed
- 3 Maggi cubes divided, 4g cubes
- 2 tomatoes cut into quarters
- 1 medium onion or a large shallot cut into chunks
- 5 large garlic cloves
- 2 thumb sizes ginger root, peeled and chopped
- 3 sprigs parsley
- 3 sprigs basil
- 1 habanero pepper
- ½ teaspoon of white pepper, whole
- ½ cup vegetable or olive oil
- Cooker
- Cooking utensils
- Pot
STEP 1: Cook the snails: Add the snails to a medium pot on medium heat. Add one teaspoon of salt, 2 small Maggi seasoning cubes and 1 cup of water. Cover and bring to a simmer. Let it cook until the snails are tender.
STEP 2: Blend the tomatoes and onions: Add the tomatoes and onions to a blender and blend into a rough paste. Pour the tomato blend into a bowl and reserve it for later.
STEP 3: Blend the spices and herbs: Add the garlic, ginger, parsley, basil, habanero pepper, and white peppercorns to the blender. Add half a cup of water and blend into a smooth paste.
STEP 4: Make the sauce: Add the oil to a wide-bottom pot and heat until shimmering. Add the tomato blend and cook until dehydrated, stirring occasionally. Add the blended spices and cook, stirring occasionally, for about 5 minutes. Add another Maggi seasoning cube and stir to combine.
STEP 5: Add the snails: Add the cooked snails to the pot and toss well to combine with the sauce. Taste and add a little more seasoning if needed.
STEP 6: Serve: Serve in a plate with sliced onions and toothpicks for picking the snails with. OR serve threaded on bamboo skewers to reminisce on how it is sold in Cameroon.
Enter cooking method here
