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Nigerian Sautéed Snail Salad

by on May 13, 2015

Because you can do more with Nigerian land snails than eat them and make Jollof.

Because the peculiar chewy, crunchy texture lends itself to more_DSC0428To 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:

Prepping snails for recipes

Cooking snails for use in a recipe

How to chiffonade herbs

Nigerian Sautéed Snail Salad
Chunks of peppered snail on a bed of vegetables, fresh and crisp and juicy.

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Prep Time
20 min

Cook Time
5 min

Prep Time
20 min

Cook Time
5 min

1254 calories
82 g
309 g
96 g
30 g
59 g
1349 g
156 g
54 g
4 g
28 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 1254
Calories from Fat 839

% Daily Value *

Total Fat 96g

Saturated Fat 59g

Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 309mg

Sodium 156mg

Total Carbohydrates 82g

Dietary Fiber 19g

Sugars 54g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Sauteed Snails
  1. 1 knob unsalted butter
  2. 1 large clove of garlic, sliced
  3. 6 - 8 young scent leaves
  4. 1/2 - 1 cup cooked snails, chopped/sliced
  1. 2 cups sliced/ torn lettuce
  2. 1/2 a cucumber, peeled and diced
  3. 3 tomatoes, chopped
  4. 2 - 3 spring onions, white and greens chopped
  5. 1 small green bell pepper, diced
  6. 2 apples, peeled and diced
  7. 2 tablespoons scent leaves, chiffonaded
  8. 2 tablespoons fresh mint, chiffonaded
To saute snails
  1. Heat up a pan and add the butter
  2. Add the garlic slices and scent leaves as it melts then let cook till all melted, stirring continously
  3. Add the snails and stir for a minute or two till they are coated in butter. Remove from the heat and set aside.
Assemble salad
  1. While not a layered salad, I like to put ingredients in the salad bowl one at a time.
  2. I begin with the lettuce and then follow, spreading and sprinkling the next and other elements so each serving is near complete
  3. Once done, sprinkle the snails over the top and refrigerate
  4. Or serve right away
  1. I made this an hour before serving and it held up very well - covered with plastic wrap and refrigerated
  2. I served it without dressing...for no particular reason. I think a creamy garlicky dressing would be nice...but for fear of 'death by garlic breath', a milk dressing might suffice





Kitchen Butterfly http://www.kitchenbutterfly.com/

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]