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Peppered Snail

Also known as Peppered Snail (Igbin Ata)

Peppered Snail, known in Yoruba as Igbin Ata, is a prized delicacy of the Yoruba people of South-Western Nigeria. Giant African land snails are cleaned, boiled until tender, then cooked in a rich and fiery pepper sauce.

Peppered Snail, Nigerian cooking

Ingredients

  • a big piece of fresh or frozen giant African land snails (cleaned in shells or pre-shelled)
  • 1 tablespoon of alum (potash / akanwu) or 2 big tablespoons of salt for cleaning
  • 5 to 6 Atarodo (fresh red chilli peppers)
  • 1 Tatashe (red bell pepper)
  • 1 large onion
  • 3 big tablespoons of vegetable oil
  • 1 teaspoon of ground crayfish
  • 1 cube of Knorr seasoning
  • Salt to taste
  • 1 teaspoon of thyme

Method

  1. 01

    Cleaning the Snails. If using live snails, place them in a bowl and sprinkle generously with salt or add a small piece of alum (potash). The snails will secrete their slime — this is what you want to remove. Rub and massage each snail thoroughly, rinse under running water, and repeat 3 to 4 times until the water runs completely clear and the snails are no longer slimy.

  2. 02

    Boiling the Snails. Place the cleaned snails in a pot. Cover with water. Add half an onion, salt, thyme and a seasoning cube. Bring to a boil and cook for 20 to 25 minutes until the snail meat is tender when poked with a skewer. Remove the snails from their shells using a fork or skewer. Discard the shells. Cut or leave the snail meat whole. Drain and set aside.

  3. 03

    Preparing the Pepper Sauce. Blend the Atarodo, Tatashe and onion together until smooth. Heat 3 big tablespoons of oil in a wide pan over medium-high heat. Pour in the blended pepper mixture. Fry vigorously for 12 to 15 minutes, stirring frequently, until the raw pepper smell is gone, the water has evaporated and the oil floats visibly on top.

  4. 04

    Cooking the Snails. Add the boiled snail meat to the pepper sauce. Add ground crayfish, remaining seasoning cube and salt. Stir well to coat each snail piece in the sauce. Cook for 8 to 10 minutes on medium heat until the sauce is thick and clings to the snails.

  5. 05

    Serving. Serve hot in a bowl or on a platter, garnished with sliced fresh onion rings.

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