The snail pepper soup is a delicious meal enjoyed by locals in some parts of Africa and health-conscious food lovers all over the world. Snails contains omega-3 and Omega-6 essential fatty acids, calcium, iron, magnesium, vitamins A, B12, E and K.
When combined with utazi (GANGRONEMA latifolium), an edible plant that is highly potent and used to treat certain ailments, it becomes completely medicinal.
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The snail pepper soup is easy to prepare and you’d be done in no time.
Ingredients
- Snails (10)
- Black Pepper (popularly known as Cameroon pepper in Nigeria)
- Calabash Nutmeg (Ehuru or Ehu)
- Onion
- Salt
- Dry Utazi
- Seasoning (2 cubes)
Preparation
Note: If you don’t know how to break the shell of the snail, ask whoever you are buying the snails from to direct you to who will. They usually know and/or offer to do it.
- Wash the snails with alum or lime. Wash at least three times to remove any tiny broken piece of shell.
- Roast the nutmeg seed in a dry pan until its aroma fills the air. Remove the outer body so that you are left with the skin and pound. It’d become like dust. Set aside
- Put your clean snails in a pot of water that is a little more than the snails (cover)
- Add the cubes and onion. Allow to boil
- Add pepper,nutmeg and salt. Leave for 15 minutes.
- Rub the utazi on your palm. It’d become shredded and add into the pot.
- Bring down after three minutes.
Your snail pepper soup is ready for serving.
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