This slow-cooked stew enhances the rich, gamey flavor of snake meat, making it tender and flavorful.
Ingredients
- 2 lbs snake meat (cut into bite-sized pieces)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 large bell pepper (chopped)
- 1 can diced tomatoes (14 oz)
- 4 cups chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce (optional)
- 1 cup potatoes (diced)
- Fresh parsley for garnish
Instructions
Step 1: Preparing the Snake Meat
- If using a whole snake, remove the skin, guts, and bones. Cut into bite-sized chunks.
- Rinse under cold water and pat dry.
Step 2: Searing the Meat
- Heat vegetable oil in a large pot over medium-high heat.
- Add the snake meat and sear until browned on all sides. Remove and set aside.
Step 3: Cooking the Vegetables
- In the same pot, add onions, garlic, carrots, celery, and bell pepper. Sauté until softened.
Step 4: Simmering the Stew
- Stir in tomato paste, cumin, paprika, thyme, salt, pepper, and cayenne.
- Pour in diced tomatoes and broth. Stir well.
- Return the snake meat to the pot and add bay leaves and Worcestershire sauce.
Step 5: Slow Cooking
- Bring the stew to a boil, then reduce to a simmer. Cover and cook for 1.5–2 hours.
- After an hour, add diced potatoes. Cook until potatoes are soft and the meat is tender.
Step 6: Finishing Touches
- Taste and adjust seasoning. Add hot sauce for extra spice.
- Remove bay leaves. Garnish with fresh parsley and serve hot with bread or rice.