Cameroonian Snails Recipe | Precious Core

November 6, 2024 Stan

This Cameroonian snails recipe will quickly become your go-to method for making snails!

Snails could be an acquired taste for many, but these are so delicious! The herbs and spices used in the recipe load the snails with flavor, and the texture is the perfect balance of crunchy and tender.

Cameroonian snails on a white plate topped with sliced onions.

This recipe is the fourth in my Cameroonian Street Food Series on YouTube. I have shared other recipes for street food at home such as Fried Pork And Plantains, Cameroonian Spaghetti Omelette Sandwich, Folere Drink (Cameroonian Hibiscus Drink).

I first shared a version of this recipe on September 17 2015, when my sister-in-law gifted me some dried snails. I have updated the post with a modified recipe, a recipe card (at the bottom of the post) and a video! Enjoy the story I wrote back then when I received my very cherished dried snails gift.😊

Cameroonian snails recipe made in a pot.

I Got Some Snails

There are some things that only happen once in one’s lifetime… like receiving a gift of snails from my sister-in-law! What is even better is the fact that these snails were transported all the way from Cameroon- original taste.

Somebody gifted her and she in turn shared some with me. I was elated to receive them. I kept thinking of how they will taste in my mouth after they pass through my laboratory kitchen.

Snails are widely eaten by the the people of the South West region in Cameroon. Sadly, some tribes detest them. In my parents’ home, we only cooked snails in my Dad’s absence. He had a phobia for the shell-housed creatures. However, my Mom taught us to love them and it’s a delicacy for us, any day, anytime.

Cameroonian street food snails threaded on Bamboo skewers.

Snails Are Delicious and Nutrient-Packed

Snails, biologically known as Achatina achatina are highly nutritional. They contain high amounts of protein and iron. They possess anti-cancer properties and are loaded with different vitamins and minerals. I once heard a doctor talk about the nutritional value of snails and I felt like rushing to the market to get a ton of them.

They are known as ‘escargot’ in French and colloquially called, “nyamangoro” in Cameroon. Other names for them include, “slow boys” and “congo meat”. You know, when something is so special, it gets many love names. That explains why there are many appellations for these edible creatures. I will use the various names interchangeably as I write on.

Slow boys are sold as a street food in Cameroon on skewers. They can also be used to prepare meals like Eru, Tomato Stew and Pepper Soup.

Tips For Cooking With Dried Snails

Soak them overnight so they can rehydrate.
Boil them separately with seasoning before adding to the stir-fry sauce.
If you do not have enough time to soak them overnight, rinse them thoroughly and boil them with a pinch of baking soda (not powder) to soften them, then proceed with the recipe.

For the full list of ingredients with measurements, check out the recipe card below.

Watch How To Make Cameroonian Snails

Serving

Snails pair very well with Sweet Fried Plantains and African Pepper Sauce.

More Cameroonian Recipes

Love this Cameroonian snails recipe? Also check out these Cameroonian recipes:

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Cook the snails: Add the snails to a medium pot on medium heat. Add one teaspoon of salt, 2 small Maggi seasoning cubes and 1 cup of water. Cover and bring to a simmer. Let it cook until the snails are tender.
Blend the tomatoes and onions: Add the tomatoes and onions to a blender and blend into a rough paste. I use the low power setting on my blender for this. Pour the tomato blend into a bowl and reserve it for later.
Blend the spices and herbs: Add the garlic, ginger, parsley, basil, habanero pepper, and white peppercorns to the blender. Add half a cup of water and blend into a smooth paste.
Make the sauce: Add the oil to a wide-bottom pot and heat until shimmering. Add the tomato blend and cook until dehydrated, stirring occasionally. Add the blended spices and cook, stirring occasionally, for about 5 minutes. Add another Maggi seasoning cube and stir to combine.
Add the snails: Add the cooked snails to the pot and toss well to combine with the sauce. Taste and add a little more seasoning if needed. I add a little more salt at this point.
Serve: Serve in a plate with sliced onions and toothpicks for picking the snails with. OR serve threaded on bamboo skewers to reminisce on how it is sold in Cameroon.

Dried snails: I used dried snails sent from Cameroon in this recipe. If you are using dried snails, soak them overnight so they can plump up and look like fresh snails. Then rinse them thoroughly, about 3 times to remove any debris. A squeeze of lemon juice before rinsing will add freshness.
Finding snails: You can find fresh or frozen snails from African or Asian markets. Rinse them thoroughly in a solution of water and lime or lemon juice before using.
Maggi cubes substitute: You can substitute the small Maggi cubes used in this recipe with 3 teaspoons of chicken bouillon or beef bouillon powder. I love the Knorr brand of bouillon powder.
Serving suggestion: These snails go so well with fried plantains.