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Giant African Land snail

I have not prepared this.
All pictures on this page were borrowed from the internet

This invasive species is destroying homes in Florida. These snails literally eat the concrete and drywall to get the calcium they need for their shells.

Pic1: it's HUGE!

INGREDIENTS

This is what you need for each serving:

• 2-3 giant African land snails

Recommendations for wild-caught snails:

1. Don’t. Do. It.
2. If you do it anyway—and I knew you would—handle only with gloves.
   The slime can transmit severe diseases, including rat lungworm.
3. Purge the animals. Feed them good food for at least 2 weeks to remove any toxins from unknown food sources. These monsters will eat just about anything, including plants that are poison to humans. Purging does not remove parasites or bacterial infections.
4. After breaking the shell the snail body needs to be sliced open to remove the innards, and the slime removed by washing with alum in salted water and lemon juice for up to 30 minutes. 
5. Cook thoroughly.

 

Pic2: waking up
Pic3: à la Bourguignonne
Pic4: à la Bourguignonne

 

Pic5: egusi (melon seeds) with snails
Pic6: giant African snail pie

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B. spicy African land snail stew

This is the last one

Peppered Snails are commonly served as a  bar snack in Nigeria. The biggest job is cleaning the snails. After that, it is quite easy. This recipe—adapted from THIS PAGE—can also be used for escargots, but you’ll need about ½ dozen extra-large escargots for each African snail.

INGREDIENTS

This is what you need for 2 servings:

• 10 medium snails
• 1-4 hot peppers
  jalapeño, habanero, to taste
• 2 red bell peppers
• 5 plum tomatoes
• 2 onions
• bouillon
  1 cube / 1 tsp. powdered
• 1 tbsp. olive oil
• S&P
• toothpicks for serving

Pic7: spicy African land snail stew

Directions

• Break the shells of the snails and clean the snail slime. Rinse and drain.
• Core and deseed the tomatoes and chop small.
• Roast, peel, deseed the peppers. Chop the peppers small.
  
• Cut half of the first onion into big chunks. Chop the remainder small.

Pre-cook the snails:

• Transfer the snails to a small saucepan.
• Add the coarsely cut onion and bouillon cube.
• Cover with water.
• Bring to a boil over medium heat.
• Reduce heat, cover and simmer over low heat for 30 minutes or until the snail bodies are soft.
  Add water whenever necessary to keep the snails submerged.

The stew:

• Heat the olive oil.
• Add the onions and stew until transparent.
• Add the chopped tomatoes and hot peppers.
  Know your hot peppers. Only use as much as you can handle.
• Stew over low heat until the sauce thickens.
• When snails are done, add the snails, onion and remaining broth to the tomato stew.
• Stew down further until the sauce is quite thick and nearly dry.
• Serve and enjoy.

 

Pic2: African snail stew
Pic3: peppered snails and bole (roasted plantain)
Pic4: peppered snails

 

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