Do not upset your guests by watering their appetite with snail sauce on your menu with no plans to serve them. One dish that is devoured in Nigeria on special occasions is Nigerian snail stew and sauce.
In Nigeria, snails are often referred to as “congo meat” while the Efik people call it “Ekwong” and in Yoruba it is “Igbin.”
Nigerian Snail Stew appears straightforward, yet mistakes can happen. You must be aware of the ideal cooking time for a crunchy texture in the cooked snail.
Achatina Fulica commonly known as the East African land snail, Achatina Achatina also known as the gigantic Ghana snail or Giant tiger snail, and Archachatina Marginata known as the giant West African snail are the three species that are most frequently farmed.
What is the nutrition value of snail you ask?
Snails are excellent providers of iron, calcium, vitamin A, and a variety of other minerals, in addition to being high in protein and low in fat.
Your immune system is strengthened and your eyes are strengthened by vitamin A. It also aids in the growth of your body’s cells.
Due to some cultural beliefs, snails are not often found among other meals at home or at events. This is because snails are considered taboo in some regions of Nigeria, and many tribes refuse to handle or even eat them.
This delicious snail stew will make you relish and appreciate the earthy taste snails have to offer your taste buds.
- 6 Snails cleaned and cut in halves
- 4 cups of tomatoes/ pepper/ onion blend
- 1 large Onion
- 1 tablespoon Curry powder
- Pepper to taste
- 1 yellow Cameroun Pepper
- 1 cup Vegetable Oil
- Chicken seasoning to taste
- Salt to taste
- Put the snails in a pot and season with salt, curry powder, chopped onion, and Cameroon pepper. Pour in roughly 1/2 cup of water.
- After 5 minutes, steam the snail, then turn out the lights.
- Ring-cut the onion.
- For two minutes, sauté the onion in hot oil.
- Fry the tomato mixture until all of the liquid has evaporated. The consistency of your stew will significantly change if you use this technique. To get a spicy sauce, add lots of pepper to the stew.
- Your level of tolerance will determine the pepper intensity you choose.
- Add the steamed snail’s juice, then continue to simmer the stew until oil begins to develop on top of it.
- Taste for salt and seasoning.
- Make sure the tomato’s tanginess is off by tasting your stew. If not, let the stew cook until the sour flavour has disappeared well depending on how you like it.
- The stew is finished after you add the extra curry powder and simmer the snails and onion for an additional five minutes.
- With plain boiled rice, a few side vegetables, and fried plantains, serve your Nigerian snail stew.