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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.

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Like strewn atop a bed of greens and herbs.

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Simple to assemble. And delicious.

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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

[yumprint-recipe id=’42’]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]

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