Cameroonian Snails Recipe

Cameroonian snails on a white plate topped with sliced onions.

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Cameroonian Snails Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Cameroonian, West African

Servings: servings

Author: Precious

Ingredients

8 cups snails dried snails soaked in water overnight to rehydrate
1 teaspoon salt plus more as needed
3 Maggi cubes divided, 4g cubes
2 tomatoes cut into quarters
1 medium onion or a large shallot cut into chunks
5 large garlic cloves
2 thumb sizes ginger root peeled, chopped
3 sprigs parsley
3 sprigs basil
1 habanero pepper
½ teaspoon white pepper whole
½ cup vegetable or olive oil

Instructions

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.

Video

Notes

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.

Nutrition