Kenyan-Style Fried Snails: A Delicious and Nutritious Dish You Have to Try

tamu sana

Before diving into preparing this unique and flavorful dish, proper preparation is key. Caution: Snails must be thoroughly cleaned to ensure the best taste and texture. Here's how to prepare snails safely before cooking:

  1. Remove the Shell: The shell is not edible and must be discarded after removing it from the snail.
  2. Digestive Tract: Snails have a digestive tract that should be removed before cooking to avoid any grit or waste.
  3. Slimy Coating: Snails secrete a natural slime that must be washed off thoroughly before cooking. A saltwater wash works best for this.
  4. Damaged Snails: Any snails that are broken or discolored should be discarded to prevent affecting the flavor of your dish.

Why You Should Try Kenyan-Style Fried Snails

Snails are not a common dish in many cuisines, but they offer a surprising, rich, and savory flavor that's worth trying. Kenyan-style fried snails combine tender, firm textures with a savory blend of spices and seasonings that will make you reconsider this delicacy.

Taste: The flavor of Kenyan-style fried snails is delicate, with a satisfying, earthy taste that's somewhere between seafood and shellfish. The snails soak up the rich spices, tomatoes, and onions in the cooking process, creating an aromatic, flavorful dish.

Nutritional Benefits: Snails are a great source of protein, iron, magnesium, and omega-3 fatty acids. They are also low in fat and calories, making them a great alternative to traditional meats for those looking to eat healthier. Snails provide heart-healthy omega-3s and are known to have anti-inflammatory benefits.

Ingredients:
ingredients

  • Snails (cleaned, shell removed, and slime washed)
  • 2 large onions, thinly sliced
  • 2 large tomatoes, finely chopped (small pieces to help blend)
  • 1-2 fresh green chili peppers (pilipili ohoho), chopped (adjust for spice level)
  • 1 tablespoon Royco or any all-purpose seasoning
  • Fresh coriander (dania), chopped
  • Salt, to taste
  • A pinch of black pepper (optional)
  • Vegetable oil for frying (use a little to coat the pan)
  • Water (for wet fry version)
  • Other spices of your choice (ginger, garlic, curry powder)

Preparation Process:



Step 1: Snail Cleaning


slime removal

  1. Shell Removal: Use a small knife or snail-removal tool to remove the shells. Be careful not to damage the snail flesh.
  2. Slime Removal with Salt:
    • Place snails in a large bowl and sprinkle generously with salt. Rub the snails for about 10 minutes to draw out the slime.
    • Rinse under cold water to remove the slime and salt.
    • Repeat this process 3-4 times, using fresh salt each time. This ensures you remove all slime.
    • For extra cleaning, you can soak the snails in vinegar or lemon water. This will enhance the cleaning process and neutralize any residual slime.
    • For more information on the cleaning process, check out this guide on cleaning snails for additional tips.
  3. Digestive Tract Removal: Cut open the snails and remove the digestive tract. Be sure to discard the tract to avoid any unwanted flavors.

Step 2: Cooking the Snails

  1. Frying the Snails:


    • Heat a pan with a small amount of vegetable oil over medium-high heat. Add snails and fry for 5-7 minutes until they firm up and turn golden brown. Set aside.

  2. Making the Sauce:

    golden

    • In the same pan, sauté sliced onions until golden brown, about 8-10 minutes. This process caramelizes the onions, adding sweetness to the dish.
    • Add chopped tomatoes, pilipili ohoho, and stir for 3-5 minutes until the tomatoes soften and break down.
    • Season with Royco or your preferred seasoning and cook for another 2-3 minutes to bring out the full flavors.
    • For the wet fry version, add a small amount of water (1/4 cup), and let it simmer until the tomatoes cook down.

  3. Combine the Snails with the

    yummy

    Sauce    :

    • Add the pre-fried snails into the pan and stir gently to coat them in the sauce. Allow the snails to simmer for 5-7 minutes to absorb the flavors.
    • Add salt and adjust any other seasoning as needed. For dry fry, cook the sauce until it reduces, leaving a thick coating on the snails.

  4. Final Touch:

    • Sprinkle freshly chopped coriander (dania) over the dish for a fresh, aromatic flavor before serving.

Serving Suggestions:

  • Serve the Kenyan-style fried snails with ugali, rice, or sautéed vegetables to balance out the rich, bold flavors.

Enjoy the unique, tasty, and nutritious Kenyan-style snails!


Why You Should Try Snails

benefits
You might be skeptical about trying snails, but this dish offers a delicious and satisfying flavor profile. The snails are tender, savory, and paired beautifully with a range of spices that enhance their natural flavor. Not only do they offer a delightful experience for your taste buds, but they’re also nutritious, being low in fat and rich in protein, iron, and omega-3s. Give it a try—you might just find yourself hooked on this unique Kenyan delicacy!




Description of All Ingredients Together

The ingredients for Kenyan-style fried snails come together in a colorful and aromatic harmony, each adding unique flavors and textures to the dish:

  1. Snails: The star ingredient, snails provide a tender, slightly chewy texture with a delicate, earthy flavor. When properly cleaned and cooked, they absorb the rich spices and seasonings, transforming into a delicious, savory bite.

  2. Onions: Sautéed until golden brown, onions add a sweet, caramelized flavor to the dish. Their softness and slight sweetness perfectly balance the other savory components of the dish.

  3. Tomatoes: Chopped tomatoes bring a fresh, juicy element to the dish, breaking down to form a thick, flavorful sauce that coats the snails. Their acidity balances the richness of the snails and enhances the overall flavor profile.

  4. Pilipili Ohoho (Green Chili Peppers): These peppers add the right amount of heat and spiciness to the dish, without overpowering the other flavors. The peppers are crucial for giving the dish that authentic Kenyan kick.

  5. Royco or All-purpose Seasoning: This seasoning blend adds a deep umami flavor to the dish, intensifying the taste of the snails and vegetables. Royco is often used in Kenyan cooking to enhance savory dishes.

  6. Fresh Coriander (Dania): A final garnish of fresh coriander adds a refreshing, aromatic finish to the dish. Its citrusy notes contrast beautifully with the richness of the snails and sauce.

  7. Spices (Optional): A pinch of black pepper, ginger, or garlic can be added for an extra layer of flavor, creating depth and warmth in the overall dish.

  8. Vegetable Oil: Used to fry the snails and sauté the onions, the oil helps bring out the natural flavors of the ingredients while giving the dish a golden, crispy finish.

  9. Salt: Essential for seasoning, salt helps balance the flavors of the snails, onions, tomatoes, and spices. It is also used in the slime-removal process during cleaning.

  10. Water: If you opt for a wet fry, a small amount of water is added to create a rich sauce that binds the snails and vegetables together.

These ingredients blend together to form a dish that is hearty, flavorful, and nutrient-rich, providing protein, iron, and omega-3s from the snails, while offering a balanced mix of spices, vegetables, and seasonings.

Feel free to ask any questions under the comments section, and if you have ate snails before, how do those who don't eat it perceive you?

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