Large African Snails

Large African SnailsLarge African Snails (giant African land snails) are a prized protein in West African native soups, valued for their firm, chewy texture and ability to take on the rich flavour of palm oil based broths. They're a traditional addition to pepper soup, banga soup and other native soup recipes, often alongside stockfish and dried fish. How to prepare Thaw fully before cooking. Clean thoroughly, removing any remaining shell fragments and the digestive

Large African Snails (giant African land snails) are a prized protein in West African native soups, valued for their firm, chewy texture and ability to take on the rich flavour of palm oil-based broths. They're a traditional addition to pepper soup, banga soup and other native soup recipes, often alongside stockfish and dried fish.

How to prepare

• Thaw fully before cooking.
• Clean thoroughly, removing any remaining shell fragments and the digestive tract, then wash with salt or alum and rinse well to remove excess sliminess before adding to your pot.

Perfect for

• Pepper soup
• Banga (palm nut) soup
• Native soups and stews

Storage

• Keep frozen until ready to use. Once thawed, cook the same day and do not refreeze.

Frequently asked

Do I need to clean the snails before cooking?

Yes — wash with salt or alum and rinse thoroughly to remove sliminess and any remaining shell fragments before cooking.

What dishes use African snails?

They're most traditional in pepper soup and banga soup, valued for their chewy texture in a rich, palm oil-based broth.