Fried Snails

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

Engochan Che

A young and talented diva with the mind of working towards success with God's Grace.