Snail Dodo

I’m a huge fan of textures in food – cow leg and it’s combination of crunch, jellied and meaty; snails and their rubbery crunch; tripe and its chewy, rubbery sensations – all thrill me when done right.

This Snail dodo is heaven on a plate – peppered snails, chopped and combined in a saute with fried, diced plantains. Really this is an extension of gizdodo where gizzards are the main protein and are combined with fried plantains.

The components are:
Peppered snails
Dodo

So, to begin: make your sauce

_DSC1929

Add your par-boiled snails, chopped up in small bits for ease of eating

_DSC1934

Cook on low heat for the flavours to meld

_DSC1935

Look at this fine specimen!!!!

_DSC1940

Choose your plantains carefully – some like really ripe, others like just-ripe. Then dice and fry.

_DSC1945

Next steps, chop up extra onions and green peppers and add to the snail sauce

_DSC1949

Then add the fried plantains

_DSC1982

Gently stir and let simmer for a minute or two

_DSC1984

Voila – it is klaar. Ready. Finished. 

I loveeeeeeeeeee it with plain, lightly salted white rice.

_DSC1989

Talk about crunch, and heat and spice, and texture and the creamy blanket of the rice. Plus it’s easy to make, you can use leftover peppered snails, you can use yams instead of plantains :), or potatoes. Really, the world is your oyster, or snail. Eat away.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.