Snails are consumable animal generally served at different restaurant, bars, and hotels and it can be specially cooked at home, and occasions. The Yoruba people call it Igbin, used to make Igbin alata, the Igbo people call it Eju and the Hausa call it katantanwa.
Snails are mostly found in cold and shady environment like (stream, river, farms, etc.). Snails are of different species and size; we have the land snails, terrestrial pulmonate gastropod molluscs.
Snails can be cooked in different ways, it is either prepared like stew, soup, barbecued, and vegetable snail. It can be served as snacks in relaxation centers, and it can also be taken with chilled drinks.
HOW TO MAKE SNAIL STEW
To prepare the snail, Wash it with alum in a mixture of salt and lemon juice.
After washing place it in a water pot and add little salt.
Cover the pot to simmer for one hour, after one hour sieve out the water in a clean bowl
Fry your shredded tomatoes and onions add your Maggi, salt to taste, garlic, ginger and curry.
Cover the pot to simmer for 5 minutes and pour your fresh clean snail.
Place it down from the stover and leave to cool down for about 3 minutes
And it’s ready for consumption
INGREDIENTS FOR SNAIL STEW
Ginger and garlic
SNAIL NUTRITIONAL VALUE TO THE BODY
Protein, Fat, phosphorus, sodium, potassium and magnesium. The higher content of calcium in this report when compared to other values may be due to the consumption of soil by land snails