Cameroonian Street Food Snails (Mangoro / Congo Meat / Slow Boys)

Instructions

1. Rehydrate and Cook Snails: Soak dried snails overnight to rehydrate. Drain and add 8 cups of soaked snails to a medium pot with 1 cup of water, 1 teaspoon salt, and 2 Maggi seasoning cubes. Cover and cook on medium heat until snails are tender and done, with minimal water remaining.
2. Prepare Tomato and Onion Blend: In a blender, combine 2 quartered tomatoes and 1 medium onion or large shallot cut into chunks. Blend until roughly combined with some texture, no additional water needed.
3. Prepare Spice and Herb Blend: In the same blender, add 5 garlic cloves, chopped ginger, 3 sprigs parsley, 3 sprigs basil, 1 habanero pepper, 1/2 teaspoon white pepper, and 1/2 cup water. Blend to a smooth paste.
4. Cook Sauce: Heat 1/2 cup vegetable or olive oil in a wide-bottom pot until shimmering. Add the tomato and onion blend and cook, stirring occasionally, until the liquid reduces significantly.
5. Add Spice Blend and Seasoning: Add the spice and herb paste to the pot and cook for about 5 minutes, stirring occasionally to prevent burning. Add the remaining 1 Maggi seasoning cube and stir to combine.
6. Combine Snails with Sauce: Drain the cooked snails from any remaining water and add them to the sauce. Toss well to coat the snails evenly. Taste and adjust seasoning with salt and additional white pepper if desired.
7. Serve: Serve the snails on a plate with sliced onions or thread them onto bamboo skewers for an authentic street food experience.