‘Epapa’ (Mokey Kola) Relish & Garlicky Snails

When I first discovered EpapaMonkey Kola/ Cola, I was intrigued by its crisp crunch – part water chestnut, part carrot and its vegetal flavour, a cross between fresh green peas and young carrots.

#Epapa - #colalepidota.  This fruit drove me crazy in August,  2011 when I first discovered it.  I didn't know it's name. And this was the cause of many sleepless nights.  Eventually, I sussed it out.  It goes by various names: - Achicha or Ochiricha, oji

And then one night, with a wealth of it, I decided to make a relish of it.

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I blitzed pieces of Epapa with coconut, cilantro, scent leaves, ginger, garlic, chili, sugar, salt…Essentially the scent leaf dip sans water and oil. It was chopped and salad and sauce and fresh and crunch and everything  at once. 

Enjoyed with Nigerian-French (:) snails – sauteed like for the snail salad, but with chilies added and a touch more butter 🙂 and freshly baked bread. Yum.

#Dinner  #Nigerian #landsnails in a chili-butter-garlic sauce. With a relish of #Epapa, #coconut and #herbs.  With freshly baked bread.  Yum.  #NigerianFrenchconnection #Nigerianfood #kitchenbutterfly #nigeriancuisine #Nigerianrecipes #vscocam #vscogram #[wpurp-searchable-recipe]’Epapa’ (Mokey Kola) Relish & Garlicky Snails – – – [/wpurp-searchable-recipe]

2 Comments

  1. You are Godsend. I just eyed my monkey cola(s) which I bought in a frenzy (cos I hadn’t found them around my house in while). And was wondering what to do with them. Lo and behold I visit your site and a recipe is on page one. Definitely making this today/tomorrow morning. You are a life saver. And also tnks to you I now have a little garden with fresh scent leaves growing bountifully. Plenty Hugs.

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