Turmeric Snail Native Rice
Our intern from Germany decided to unleash the African in her by making this sumptuous turmeric snail native rice and I can’t lie it was Delicious!
Equipment
- Sauce Pan
- Wooden Spatula
- Plate
Ingredients
- For the snails
- 250 g snails halved
- 1 medium onion pureed
- 1 tbsp ginger powder
- 1 tsp dried thyme
- 1½ tsp salt
- 500 ml water For the rice
- ½ cup palm oil
- 1 medium onion sliced
- 1 tbsp crayfish powder
- 1 tsp turmeric
- 2 cup long grain rice washed
- 1 red chilli chopped
- 1 tsp salt
- 300 ml water
- A handful of gboma leaves sliced
Instructions
- Pour the snails into a saucepan over medium heat, add onion puree, ginger powder, dried thyme, salt, water, stir and let cook until soft for 35 minutes.
- Heat palm oil in a saucepan , add sliced onions, stir and let sweat for a minute then add the cooked snails and stir fry.
- Add the crayfish powder, turmeric, cayenne pepper, washed rice, chopped chilli, salt, stir and let braise for 5 minutes.
- Add water, stir, cover and let cook for 25 minutes then add the sliced gboma leaves, stir in and let wilt for 5 minutes.
- Turmeric snail native rice ready to serve.