Grilled Snails with Spicy Tomato Sauce

Ingredients

In this Nigerian adaptation of Cargols a la llauna, the traditional Catalan dish, we replace the Catalan-style snails with Nigerian snails, which have a slightly different flavor profile. Additionally, we incorporate Nigerian spices and flavors into the marinade and the spicy tomato sauce, giving the dish a distinct Nigerian twist. We alse have the original recipe for Cargols a la llauna, so you can check it out.

• 500g (1.1 lb) Nigerian snails 500g (1.1 lb) Nigerian snails
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them well and set aside.
2. 2.
   In a large bowl, combine the palm oil, chopped onion, minced garlic, diced red bell peppers, diced tomatoes, chopped scotch bonnet peppers, ground crayfish, dried thyme, curry powder, paprika, salt, and black pepper. Mix well to create a marinade.
3. 3.
   Add the cleaned snails to the marinade and toss until they are evenly coated. Allow the snails to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   Preheat the grill to medium-high heat. Remove the snails from the marinade and thread them onto skewers.
5. 5.
   Grill the snails for about 5-7 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   While the snails are grilling, prepare the spicy tomato sauce. In a saucepan, heat a tablespoon of palm oil over medium heat. Add the remaining chopped onion, minced garlic, diced red bell peppers, diced tomatoes, and chopped scotch bonnet peppers. Cook until the vegetables are soft and fragrant.
7. 7.
   Add the ground crayfish, dried thyme, curry powder, paprika, salt, and black pepper to the saucepan. Stir well to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Once the snails are grilled to perfection, remove them from the skewers and serve them hot with the spicy tomato sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Nigerian snails — Ensure that the snails are thoroughly cleaned and rinsed before marinating to remove any dirt or debris.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice tolerance. For a milder version, remove the seeds and membranes before chopping.

Tips & Tricks

• If Nigerian snails are not available, you can substitute with other types of snails or even use small-sized escargot.
• For an extra burst of flavor, squeeze some fresh lemon juice over the grilled snails before serving.
• Serve the dish with a side of steamed rice or Nigerian jollof rice for a complete meal.
• If you prefer a spicier sauce, add more scotch bonnet peppers or a dash of hot sauce.
• Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.

Serving advice

Serve the Grilled Snails with Spicy Tomato Sauce as an appetizer or a main course. Accompany it with a side of steamed rice or Nigerian jollof rice for a satisfying meal.

Presentation advice

Arrange the grilled snails on a platter and drizzle the spicy tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of rice and additional sauce on the side.