Snail soup is one delicious dish I can assure you would bite your tongue after tasting, it’s so yummy. Snail soup is nutritious as it gives enough iron, protein, and omega-3. Snail is a taboo for some people in the country but it is a delicacy for those that consume this meat. There are varieties of snail. Some are found in water while most are found on agricultural land. The best for this recipe is that found in the farmland. Snail is called Igbin in Yoruba, Eju in Igbo and other names in other ethnic groups.
The ingredients includes; snail, tomatoes, red bell pepper, bonnet pepper, onion, seasoning cubes, chili powder, garlic, lime/alum, salt and vegetable oil.
The first thing to do is to prepare the snail for boiling. The snail is first removed from its shell (using hot water or breaking with a hard material). It is then thoroughly washed in a bowl with lime and salt. Some people also use alum to wash the snail so as to remove the slime. Tomato, bonnet pepper and red bell pepper are put in a separate pot and then crushed with a wooden spoon till some of the juices come out. It is then boiled till they are all soft on low heat.
The snail is boiled by adding onions, chili powder, curry, seasoning cube and pinch of salt. It is left to boil for 5-8 minutes. In another pot, the oil is poured and the onions are cut into rings which are then fried in the hot oil on medium heat. The tomato-pepper mix is then poured and allowed to fry for about 8-10minutes on low heat. The left over stock from the snail is also poured and allowed to cook for 5 minutes on medium heat. Seasoning cubes and salt are added for taste. Snails are been added, stirred and allowed to stew for 2-4 minutes more on medium heat. Your favorite snail soup is ready thereafter.
This soup is best eaten when there is much pepper. Utazi or Efiri leaves can be added to make snail pepper soup. Snail soup can be served with boiled plantain, rice, spaghetti, cocoyam, and potato and so on.