Ingredients
1 derica of White rice
Three dozen medium sized snails
Four fresh medium sized carrots
A handful of green beans
One fresh green pepper
Five large firm tomatoes
Three bell peppers
One nub of plantain
A teaspoon of salt
Two cubes Maggi
One full sized Onions
Olive oil
One teaspoon of powdered Garlic
One teaspoon of Powdered ginger
Thyme
² The white rice served with veggie snail sauce is a light meal. All ingredients are fresh and proportioned for four full meals.
# Boil your washed rice is a half full pot of boiling salted water.
# Extract the snails from their shells and wash thoroughly with lime
# Boil the snail for seven to eight minutes
# Once boiled, extract with a strainer and set aside to cool
# Next the onions is peeled and sliced into half-inch thick rounds
# Dice your carrots, green pepper, green beans, bell tomatoes and peppers, into rectangular thin strands
# The plantain is peeled and sliced into rectangular strands
# Salt the plantain
# Pour one inch of olive oil into a frying pan; set on medium high heat
# The plantain is fried until lightly charred. Once they are cooked, they are transferred to a dish to rest
# The snails are fried for five minutes
# The onions are then added. They are fried until they are also crispy.
# Then put in the strands of carrots, green pepper, green beans
# A minute latter, you toss in the chopped bell tomatoes and pepper.
# Allow to simmer for three to four minutes on low heat.
# Mix in salt, garlic, ginger, maggi and thyme
# Stir-fry for five minutes
² The cooked rice is plated, a mouthwatering veggie snail sauce and fried plantain is served by the side.
² And it is all prepared in less than thirty minutes
