Fried Snails

Par Engochan Che 2021-01-30

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:

Ingredients

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

Preparations

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.