Snails biologically known as Achatinaachatina are highly nutritional. They contain high amounts of protein and iron. They possess anti-cancer properties and are loaded with different vitamins and minerals. Other names for snails are congo meat or “nyamagoro”. Here’s how to prepare snails:
- 1kg snails
- 500ml dry white wine
- 3 cloves garlic, peeled
- 1 bay leaf
- Sea salt
- All-purpose flour
- 70ml Olive oil
- 150ml good quality vinegar
- 2 tbsp fresh rosemary
- Salt and pepper to taste
- Wash the snails with water until it's clean and stops drowning.
- Drain and place in a deep saucepan over low to medium heat.
- Add the wine and enough water to cover them.
- Then add the garlic and bay leaf and simmer for 20-25 minutes, removing any scum that forms on top with a slotted spoon.
- Set aside and let cool in the liquid
- Once they have cooled down, drain and sprinkle with coarse sea salt
- Have a large bowl of flour nearby
- Heat the olive in a pan over a high heat before flouring the snails quickly, shaking off the excess flour and placing them in the hot oil so that the shell’s aperture is facing down.
- Fry for 2-3 minutes without moving them
- Sprinkle salt and or pepper to taste
- Add the vinegar and the rosemary, cooking for another 2-3minutes, without stirring, until the vinegar has evaporated.
- Remove from heat and serve immediately.
It’s an eat one, eat two and more affair. Enjoy your congo meat.
Presented by Che Engochan