How To Make Peppered Snail
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Nsala soup is indigenous to Nigeria’s eastern region, especially the people of Anambra State, Nigeria. It’s one of the easiest sous to make or even attempt for the first time. Small bits of yam and utazi leaves are used to make ofe nsala. The catfish is a key component of Nsala Soup, giving it a distinct flavor.

INGREDIENTS
1 big Catfish
8 small pieces white yam
2 small seasoning cubes
small piece of ogiri okpei
A handful crayfish
5 utazi leaves
habanero pepper (to taste)
salt (if necessary)
INSTRUCTIONS
Add the seasoning cubes (crushed) to the pot of fish.
When the yam is soft and moist, bring them out and place in a mortar.
Add the pieces of yam.Pour water to cover everything and start cooking.
Add the pounded crayfish, pepper, ogiri okpei and utazi into the pot of fish and continue cooking.
Pound the cooked yam in a mortar till smooth and stretchy.
Add the yam into the pot of Ofe Nsala in small lumps, cover and continue cooking.
Once the yam dissolves and thickens the soup, it is done.
If you achieve medium consistency before all the yam is dissolved, take out the undissolved yam because you do not want the Ofe Nsala to be too thick.
Add salt if necessary, stir very well and that’s it!
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Peppered snails are a popular dish in different parts of the world, especially in Africa. The snails are cleaned and gently boiled until they’re nice and tender. Then, coated in a delicious sauce made from things like peppers, onions, garlic, and secret spices (okay, maybe not so secret, but they sure taste amazing!). If you love seafood like oysters, shrimp, and mussels.

INGREDIENTS
2 Ib snails (deshelled)
2 medium onions (sliced)
3 scotch bonnet (grated)
1 small bell pepper (chopped)
2 cloves garlic
2 tablespoon Vegetable oil
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon bouillon powder
1 lemon(to clean the snails)
Salt and seasoning to taste
INSTRUCTIONS
Clean and Prepare the Snails
Wash the snails thoroughly in cold water.2 Ib snails (deshelled)
Squeeze lemon juice over the snails and rub them to remove any slime or residue.1 lemon(to clean the snails)
Rinse the snails again under cold water and drain.
Cook the Snails
Place the cleaned snails in a pot, cover with water, and bring to a boil.
Let the snails boil for about 20-30 minutes to further clean and tenderize them, drain the snails and set them aside.
Prepare the Peppered Snail Sauce
Heat the vegetable oil over medium heat, add the sliced onions and sauté until they become translucent.2 tablespoon Vegetable oil,2 medium onions (sliced)
Add the grated scotch bonnet peppers and minced garlic to the pan. Sauté for a couple of minutes to release their flavors.3 scotch bonnet (grated),2 cloves garlic
Stir in the chopped bell pepper and continue to cook for an additional 2-3 minutes.1 small bell pepper (chopped)
Sprinkle in the black pepper, cayenne pepper, and bouillon powder. Mix well to evenly distribute the spices.1 teaspoon cayenne pepper,1 teaspoon bouillon powder,1 teaspoon black pepper
Add the boiled snails to the pan, ensuring they are well-coated with the pepper mixture.
Allow the snails to simmer in the flavorful sauce for about 5-7 minutes, stirring occasionally to ensure even cooking.
Once the snails are heated through and have absorbed the flavors, remove the pan from heat, serve the peppered snails as a delicious appetizer or main dish, garnished with fresh herbs if desired
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Ofada stew is a very popular delicacy originating from the Yoruba Tribe in western Nigeria. A delicious stew is rich in assorted meats and with a super unique flavor. Ofada stew is usually made with a mix of meats. That’s what assorted meats mean. Beef, cow skin, honeycomb tripe, cow feet, etc.

INGREDIENTS
The peppers
10 Red bell peppers tatase
2 red chili peppers Shombo
2 onions chopped
1 habanero pepper
¼ cup red pepper flakes optional
The meats
200 g honey comb tripe
500 g Beef
100 g cow skin
150 g cow foot
Other ingredients
2 cups bleached palm oil
3 cups Beef stock
1 Tbsp Bouillon powder (add more to taste)
7 hard boiled eggs
¼ cup iru (Locust beans)
2 Tbsp ground crayfish
INSTRUCTIONS
Clean and deseed the red bell peppers. Blend with one onion and red chili peppers if using. Use as little water as you can manage without over working your blender. Then set aside.
Pour palm oil in a sauce pan with a lid. Bleach palm oil for 7 minutes in the covered pot. Leave pot covered for at least 20 mins before opening to allow the oil cool down completely.
Saute onions in the bleached oil then add the iru. Pour in the puréed peppers fry for 5 mins then add in the meat stock , Bouillon powder and the Crayfish
Cook till the sauce thickens, stirring frequently to prevent burning.
Finally add the precooked and fried assorted meats, stir and taste for seasoning. Adjust accordingly.
Lower heat and allow to simmer for about 5 minutes then turn heat off.
Add boiled eggs to the sauce.
Serve over rice
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