SNAIL TOMATO STEW SO PEPPERY AND CRUNCHY

A pot of hot crunchy snail tomato stew.

My  SNAIL TOMATO STEW SO PEPPERY AND CRUNCHY When dinner is really spicy, so so hot yet the kids cannot stop eating, they ask for more water instead, just know that meal is irresistibly tasty.

This hot crunchy tomato stew is different from the crunchy peppered snail recipe posted on the blog earlier. Peppered snail is cooked differently from snail stew.

While snail stew contains generous amounts of peppers and tomatoes, peppered snail is cooked with just pepper, oil and seasoning. Cooking this crunchy snail stew is so easy.

To get the snail crunchy, you use the same old method of washing with lime or alum, adding them to boiling water or freezing to harden.

There is a post on how to prepare snails from scratch. Check it first if your snails are still in their shells.  While the peppered snail is served as a snack, this one is a main meal to be served with any accompaniment of choice.

Before cooking this tomatoes snail stew, first watch me prepare the live snails for cooking by cleaning and easily removing snail slime without messing my hands.

Add washed Snails to boiling water.

Sprinkle in Salt and pepper

In a frying pan, stir fry green pepper,  red pepper, onion and seasoning.

Add tomatoes and leave to boil before adding the cooked snails and snail stock from the boiling.

Adding snail stock to stew.

A large serving of snail tomato stew with Jasmine rice.

I have cooked snail tomato stew so many times without green pepper and even though they turned out delicious, they didn’t hit the mark like this.

The addition of green pepper makes this indescribably delicious. Very tasty stew. Green pepper should be compulsory in snail tomato stew. The taste is different. Yummy.

INGREDIENTS FOR SNAIL TOMATO STEW

25  small and medium sized snails
water just enough to cover the snails
salt to taste
2 cups vegetable oil
1 large onion
One large green pepper
1 cup pepper sauce. I used my preserved pepper sauce
1 cup tomatoes, already blended with tatashey and onion, and boiled
seasoning cubes to taste. I used 2

DIRECTION:
If your snails are still intact in their shells, there is an easy method of dressing snails, on the blog, you can check it out. Wash with lime or alum, then continue with the steps below:

1. Add the snails to salted boiling water, add pepper and cook for about 5 to 8 minutes or till they are really hard and crunchy.
2. Fry your onion, green pepper and seasoning in oil till fragrant, add the ground pepper. I used my pepper sauce here. Stir and let the pepper cook for about 2 minutes.
3. Add the tomato and stir, let it cook tomato dries up but not burnt.
4. Then comes in the snail stock you got after boiling them. Add gradually and stop when you are ok with the thickness of your stew. Check for salt and add more if needed. Let it boil before you turn off the heat.
5. Serve with boiled rice, spaghetti, macaroni, yam, plantain Etc.