Snail and green plantain pottage

• 12 small snails (dressed)
• 4 green unripe plantains (chopped)
• 1 teaspoon pepper
• ½ teaspoon potash
• 3 tablespoon palm oil

Method
CLEAN and wash the snails. Peel the plantain and cut each into pieces. Bring the plantain and snail to boil, adding a little water. Add the palm oil, salt, pepper, potash and seasoning to taste. When the plantain and snails are tender, remove the snails, separate the shell from the flesh and cut away any part you consider inedible. Return the edible portion to the pot and cook for another 5 minutes. Stir the plantain until it thickens. Serve hot like any other pottage.

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