Because you can do more with Nigerian land snails than eat them and make Jollof.
Because the peculiar chewy, crunchy texture lends itself to more
To being sautéed in sweet butter and garlic and young scent leaves.
Like strewn atop a bed of greens and herbs.
Simple to assemble. And delicious.
Think fresh and crunchy, chewy and spice, soft and juicy and all things nice.
And here are a few tips you might need:
Cooking snails for use in a recipe
Nigerian Sautéed Snail Salad
2015-05-07 15:53:12
Chunks of peppered snail on a bed of vegetables, fresh and crisp and juicy.
Prep Time
20 min
Cook Time
5 min
Nutrition Facts
Serving Size
1349g
Amount Per Serving
Calories 1254
Calories from Fat 839
% Daily Value *
Total Fat 96g
147%
Saturated Fat 59g
294%
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 309mg
103%
Sodium 156mg
6%
Total Carbohydrates 82g
27%
Dietary Fiber 19g
75%
Sugars 54g
Protein 30g
Vitamin A
163%
Vitamin C
239%
Calcium
20%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sauteed Snails
- 1 knob unsalted butter
- 1 large clove of garlic, sliced
- 6 - 8 young scent leaves
- 1/2 - 1 cup cooked snails, chopped/sliced
Salad
- 2 cups sliced/ torn lettuce
- 1/2 a cucumber, peeled and diced
- 3 tomatoes, chopped
- 2 - 3 spring onions, white and greens chopped
- 1 small green bell pepper, diced
- 2 apples, peeled and diced
- 2 tablespoons scent leaves, chiffonaded
- 2 tablespoons fresh mint, chiffonaded
To saute snails
- Heat up a pan and add the butter
- Add the garlic slices and scent leaves as it melts then let cook till all melted, stirring continously
- Add the snails and stir for a minute or two till they are coated in butter. Remove from the heat and set aside.
Assemble salad
- While not a layered salad, I like to put ingredients in the salad bowl one at a time.
- I begin with the lettuce and then follow, spreading and sprinkling the next and other elements so each serving is near complete
- Once done, sprinkle the snails over the top and refrigerate
- Or serve right away
Notes
- I made this an hour before serving and it held up very well - covered with plastic wrap and refrigerated
- I served it without dressing...for no particular reason. I think a creamy garlicky dressing would be nice...but for fear of 'death by garlic breath', a milk dressing might suffice
Kitchen Butterfly https://www.kitchenbutterfly.com/
You, what would you do with snails? [wpurp-searchable-recipe]Nigerian Sautéed Snail Salad – – – [/wpurp-searchable-recipe]
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