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!


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

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.


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


Pre-cook the snails:

The stew:


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