Giant African Snails, the Caviar of Escargots

One of Africa's best kept secrets.  These delicacies grow in the wild eating vegetables, making them perfect for everyone especial Vegetarians.

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  African Cooking - Snails in Sheba Stew

  French Cooking - Snails in Wine, Garlic and Butter

   Cooking Time for the African Recipe

Begins with 8 minutes in pressure cooker (1 hour in a regular pot) and 30 minutes in regular pot.

Directions

For Washing

▪ One Bowl

▪ One Teaspoon of Salt

▪ One Teaspoon of Lemon

For Cooking

Medium pot and Pressure Cooker (Recommended)

▪ 1 pound of Giant African Snails

▪ 6 ounces of onions

▪ 8 ounces Sheba Spice and 4 ounces of Tomato paste Or 32 ounces of Sheba Stew

▪ 12 cups of water

▪ 2 teaspoons of salt

▪ 2 tablespoons of Natural Palm Oil or 3 ounces of Olive Oil

Step 1 - Wash Snails

▪ In a bowl, add one  teaspoon of salt and one teaspoon of salt to 2 cups of water.

▪ Slice snails symmetrically (down the middle) as shown in photos above.

▪ Add snails to this mixture. Rub vigorously running fingers through the small spaces to make sure all snail moisture is removed.

Step 2 - Cook  Snails

▪ Put snails in pressure cooker, add 6 cups of water

▪ Add onions and salt.

▪ Close lid, turn heat on, start timer for 8 minutes once pressure cooker starts spinning.

▪ Turn heat off after 8 minutes and wait until safe to open pressure cooker.

▪ Drain water from pressure cooker, put snails in a regular pot.

▪ Add oil, 6 cups of water, Sheba Stew spice (and tomato pase) or Sheba Stew sauce.

▪ Steam for 30 minutes or until sauce thickens.

▪ Serve.