Plat principal
Sautéed Snails
Cameroonian sautéed snails marinated in lemon or ash to clean them, then simmered with garlic, onion, and herbs. A flavorful protein-rich dish served hot.
Prep40 min
Cooking30 min
Total1 h 10
Servings4
DifficultyMedium
Calories220 kcal
Preparation
1 h 10- Clean them (see the cleaning steps above),
- drain them and sprinkle with fine salt,
- mix them well (they ooze slime).
- Run them one by one under the tap to remove the thread of secreted slime.
- Repeat the operation 3 times. Then drop them into a stockpot filled with salted boiling water with a bouquet garni.
- Leave for 15 minutes after it comes to the boil.
- Run them again one by one under cold water to remove the cooked slime.
- Peel and chop the garlic.
- In a bowl, mix the olive oil, the snails, the salt and the pepper.
- Let marinate for a few hours.
- In an oiled sauté pan, sauté all the vegetables over low heat for 5 minutes,
- then add the drained snails.
- Stir and reduce over low heat until the liquid has reduced by half.
- Salt and pepper.
- Stir and serve hot. It's ready! To the table, my friends!
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