Snail Dodo

by Kitchen Butterflyon February 21, 2018
I’m a huge fan of textures in food – cow leg and it’s combination of crunch, jellied and meaty; snails and their rubbery crunch; tripe and its chewy, rubbery sensations – all thrill me when done right. This Snail dodo is heaven on a plate – peppered snails, chopped and combined in a saute with […]

Why Do We [Nigerians] Call Snails Congo Meat?

by Kitchen Butterflyon June 10, 2017
I’ve always wondered why snails are called Congo meat. What did the Congolese do to for us to take on that name? Look, if you know Nigerians, we are not easy to award accolades just for the fun of it, or append labels just because. So for us to refer to this in many parts […]

#SundayRice: Nigerian Snail Fried Rice

by Kitchen Butterflyon June 9, 2017
Sunday’s recipe, early….so you can shop all you like and prep for Sunday. I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch. Essentially, I took some cooked snails And chopped them into bits […]

How To Hold a Feast, of Snails

by Kitchen Butterflyon May 16, 2015
Wait till the rainy season when snails are in abundance. Don’t be tempted to pick their tiny cousins from gardens green as you did when you were this high…and call it a feast. Best find a market and prepare to shell out some dosh.  I say find a market where they have snails and will […]

Baked Snails with a Garri Crust

by Kitchen Butterflyon May 16, 2015
Snails are my latest obsession, can you tell? Well, they are in season so…yes, go for it I say to myself. Do new things. Embrace new combinations and textures. One. Slice them and place in pretty dishes. Don’t worry too much about whether or not you have enough snails. No one ever has enough snails. […]

‘Epapa’ (Mokey Kola) Relish & Garlicky Snails

by Kitchen Butterflyon May 13, 2015
When I first discovered Epapa – Monkey Kola/ Cola, I was intrigued by its crisp crunch – part water chestnut, part carrot and its vegetal flavour, a cross between fresh green peas and young carrots. And then one night, with a wealth of it, I decided to make a relish of it. I blitzed pieces of Epapa […]

How To Eat Fried Snails

by Kitchen Butterflyon September 18, 2013
Peppered. Freshly made. Leftovers. Freshly warmed. Who cares? On a toothpick. Or by hand. Standing up. Sitting down. By the dozen. Or half-dozen, belying your generosity. Not showing your greed. A half-dozen, at the very least. But one by one. One after the other. Hard flesh, rubbery flesh, crunch. Juicy tentacles. With rice. Delicious, freshly-boiled […]