This Cameroonian snails recipe will quickly become your go-to method for making snails!
Snails could be an acquired taste for many, but these are so delicious! The herbs and spices used in the recipe load the snails with flavor, and the texture is the perfect balance of crunchy and tender.
Snails Are Delicious and Nutrient-Packed
Snails, biologically known as Achatina achatina are highly nutritional. They contain high amounts of protein and iron. They possess anti-cancer properties and are loaded with different vitamins and minerals. I once heard a doctor talk about the nutritional value of snails and I felt like rushing to the market to get a ton of them.
They are known as ‘escargot’ in French and colloquially called, “nyamangoro” in Cameroon. Other names for them include, “slow boys” and “congo meat”. You know, when something is so special, it gets many love names. That explains why there are many appellations for these edible creatures. I will use the various names interchangeably as I write on.
Tips For Cooking With Dried Snails
- Soak them overnight so they can rehydrate.
- Boil them separately with seasoning before adding to the stir-fry sauce.
- If you do not have enough time to soak them overnight, rinse them thoroughly and boil them with a pinch of baking soda (not powder) to soften them, then proceed with the recipe.
