And just from the sound of it, you know this is a hit. Right? Snails, chopped up in the blender, pan fried with boiled (fresh or leftover) yam chunks turned golden from sauteeing. Add a pepper sauce ’cause snails and ‘pepper’ go great and vegetables… and let the one pot do its wonders. For some...
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...
Eaten on a Tuesday and Wednesday. And repeated again today, on a Sunday. And also a short discourse on how ideas are formed – one of the most intriguing things ever. How are synaptic connections made that generate so much possibility? I was on my way home a few days ago when I drove past...