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The American State of Florida has declared an all out war against the giant African snail. As a bonafide connoisseur of this species of snails perhaps I owe it to gastronomy to defend the giant African snail. To Florida the giant African snail is a health hazard and a nuisance that is threatening to invade their rather lovely manicured gardens. The snails are also said to be causing havoc to the stucco houses of the people of Florida as they feast on the calcium rich materials to harden their own shells.
The video below sheds more light on this “invasion”.
Yes, perhaps like you a couple of questions came to mind as I watched the apoplectic Florida officials destroy thousands of these snails. Are there no Africans in Florida or perhaps more importantly are there no savvy business men and women in Florida to make a quick buck out of collecting and selling these snails on? The price of a single imported giant African snail alone in America and in Europe is expensive enough to finance a large Starbucks coffee.
Besides, according to snail researcher Ukpong Udofia of the University of Uyo who we reported on in this post – Giant Snail Pies – the nutritional content of the African giant snail is second to none. It is rich in protein, iron, calcium, zinc, and many essential vitamins. A Udofia’s study compared the snail meat to a beef steak, and found the snail to be superior in every way. It’s cheaper, more nutritious, and easier to obtain. Which means it could help address malnutrition in many more communities than beef, the typically pursued iron and protein source, ever could.
To Africans the giant African snail is a delicacy thought of as zippy, heavenly and sizzling depending on what sauce you have it with. To some the slimy and jelly like snail sends them bolting. Stay calm when faced with a half-dozen to a dozen barnacled, irregular and slimy snails set on your party’s table. If you’re a snail eating novice, attempt to suppress the look of horror at not only the aesthetics of the snail, but how you’re going to manage jugling the meat from plate to mouth.
As the award-winning food writer, Tim Hayward, once put it after sampling a typical West African snail meal in south London “Did I enjoy it? Hell yes. It’s rare to find a totally new combination of flavour and texture and it was privilege to be shown how to prepare it properly”. More on Tim’s foray into West African snail meals in the video below.
