Because you can do more with Nigerian land snails than eat them and make Jollof.
Because the peculiar chewy, crunchy texture lends itself to moreTo being sautéed in sweet butter and garlic and young scent leaves.
Like strewn atop a bed of greens and herbs.
Simple to assemble. And delicious.
Think fresh and crunchy, chewy and spice, soft and juicy and all things nice.
And here are a few tips you might need:
Cooking snails for use in a recipe
- 1 knob unsalted butter
- 1 large clove of garlic, sliced
- 6 - 8 young scent leaves
- 1/2 - 1 cup cooked snails, chopped/sliced
- 2 cups sliced/ torn lettuce
- 1/2 a cucumber, peeled and diced
- 3 tomatoes, chopped
- 2 - 3 spring onions, white and greens chopped
- 1 small green bell pepper, diced
- 2 apples, peeled and diced
- 2 tablespoons scent leaves, chiffonaded
- 2 tablespoons fresh mint, chiffonaded
- Heat up a pan and add the butter
- Add the garlic slices and scent leaves as it melts then let cook till all melted, stirring continously
- Add the snails and stir for a minute or two till they are coated in butter. Remove from the heat and set aside.
- While not a layered salad, I like to put ingredients in the salad bowl one at a time.
- I begin with the lettuce and then follow, spreading and sprinkling the next and other elements so each serving is near complete
- Once done, sprinkle the snails over the top and refrigerate
- Or serve right away
- I made this an hour before serving and it held up very well - covered with plastic wrap and refrigerated
- I served it without dressing...for no particular reason. I think a creamy garlicky dressing would be nice...but for fear of 'death by garlic breath', a milk dressing might suffice
You, what would you do with snails? [wpurp-searchable-recipe]Nigerian Sautéed Snail Salad – – – [/wpurp-searchable-recipe]
[…] This actually looks like so much fun. So if youre into snails, heres therecipe […]
Amazeballs! If Chipotle served snail salad, it will probably look like this. 🙂 It is a compliment 🙂
Thanks dear 🙂