This Cameroonian snails recipe is an easy, flavorful way to enjoy snails at home. The herbs and spices in this recipe infuse the snails with rich taste while maintaining a pleasing contrast between tender and slightly crisp textures.
Snails may be an acquired taste for some, but prepared this way they are truly delicious. The combination of garlic, ginger, fresh herbs and peppers creates a bright, savory sauce that complements the snails perfectly.
This recipe is part of my Cameroonian Street Food Series. I’ve also shared other street-food-inspired recipes you might enjoy, including fried pork and plantains, a Cameroonian spaghetti omelette sandwich, and folere (a hibiscus drink).
I first published a version of this recipe on September 17, 2015, after my sister-in-law gifted me some dried snails. Since then I’ve updated the recipe with clearer steps, a recipe card and a video. Enjoy!
I Got Some Snails
Receiving a gift of snails from my sister-in-law was a memorable moment—especially because they were transported from Cameroon, giving them an authentic regional flavor. Snails are commonly eaten in Cameroon’s South West region, though they aren’t beloved by everyone. In my family we only cooked them when my father was away because he disliked them, but my mother taught us to appreciate them and they became a cherished delicacy.
Snails Are Delicious and Nutrient-Packed
Snails (Achatina achatina) are nutritious: rich in protein and iron, with a range of vitamins and minerals. They are known in French as “escargot” and in Cameroon as “nyamangoro”; colloquial names include “slow boys” and “congo meat.” In Cameroon they’re often sold as street food on skewers and are also used in traditional dishes like eru, tomato stew and pepper soup.
Tips For Cooking With Dried Snails
- Soak dried snails overnight to rehydrate them fully.
- Boil snails separately with a little seasoning before adding them to the sauce to ensure they’re tender and well-seasoned.
- If you’re short on time, rinse thoroughly and boil the snails with a pinch of baking soda (not baking powder) to help soften them, then continue with the recipe.
For the full ingredients and measurements, see the recipe card below.
Watch How To Make Cameroonian Snails
Serving
These snails are excellent with sweet fried plantains and a spicy African pepper sauce. Serve with sliced onions and toothpicks, or thread them on bamboo skewers for a street-food presentation.
More Cameroonian Recipes
If you enjoyed this snails recipe, try some of these other Cameroonian dishes.
Cameroonian Snails Recipe
Folere Drink (Cameroonian Hibiscus Drink)
Cameroonian Spaghetti Omelette Sandwich
Fried Pork And Plantains
Cameroonian Njangsa Sauce
How To Make Chin Chin
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Cameroonian Snails Recipe
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Ingredients
- 8 cups snails dried snails soaked 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
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Cook the snails: Place snails in a medium pot over medium heat. Add 1 teaspoon salt, 2 small Maggi cubes and 1 cup water. Cover and simmer until the snails are tender.
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Blend the tomatoes and onions: Add the tomatoes and onion to a blender and pulse into a coarse paste. Pour into a bowl and set aside.
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Blend the spices and herbs: In the blender combine garlic, ginger, parsley, basil, habanero pepper and white peppercorns with ½ cup water. Blend to a smooth paste.
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Make the sauce: Heat the oil in a wide-bottom pot until shimmering. Add the tomato mixture and cook until the liquid has reduced. Stir in the blended spice-herb paste and cook for about 5 minutes. Add the remaining Maggi cube and stir to combine.
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Add the snails: Add the cooked snails to the sauce and toss to coat. Taste and adjust seasoning, adding more salt if needed.
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Serve: Plate with sliced onions and toothpicks for picking the snails, or thread them on bamboo skewers for a street-food-style presentation.
Video
Notes
- Dried snails: If using dried snails, soak them overnight to rehydrate, then rinse thoroughly several times to remove debris. A squeeze of lemon before rinsing adds freshness.
- Finding snails: Fresh or frozen snails can often be found at African or Asian markets. Rinse well in a solution of water and lime or lemon juice before cooking.
- Maggi cubes substitute: Replace Maggi cubes with 3 teaspoons of chicken or beef bouillon powder if preferred.
- Serving suggestion: These snails pair beautifully with fried plantains.