Because you can do more with Nigerian land snails than eat them and make Jollof.
Because the peculiar chewy, crunchy texture lends itself to moreTo 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
And yes, there is another ‘snail exploration’ coming up – think baked.
You, what would you do with snails? [wpurp-searchable-recipe]Nigerian Sautéed Snail Salad – – – [/wpurp-searchable-recipe]
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