Ingredients
Snails
- 1 kggiant land snails, live or frozen prepared
- coarse salt
- lime or vinegar
- water for repeated rinsing
Base
- 2onions, chopped
- 6 clovesgarlic
- 4tomatoes, chopped
- 2 tbsptomato paste
- 2hot peppers
- 4 tbspred palm oil or vegetable oil
Seasoning
- 1stock cube
- 1 tspground crayfish, optional
- 2bay leaves
- black pepper
- salt
To serve
- with rice, with plantain, or with malanga
Directions
- Wash your hands, boards and knives thoroughly with soap after any contact with live snails or their slime. Do not let children handle them.
- Crack the shell carefully or pour boiling water over to loosen the flesh, then pull the snail out with a fork. Cut away the dark visceral hump at the tail end, which is the digestive organ, and discard it. Only the firm muscular foot is eaten.
- Rub them vigorously with coarse salt, which draws the slime out, then rinse under running water. Repeat the salt and rinse cycle four or five times, until the water runs clear and the snails no longer feel slippery.
- Boil the cleaned snails in fresh water with a little salt for ten minutes, then drain and rinse. Wash out the pot before starting again. Simmer the snails in fresh water for at least an hour, and longer for very large ones. They must be cooked completely through, and this is not a step to shorten.
- Cut the cooked snails into bite-sized pieces. Fry the onions in oil until soft, add the garlic, then the tomato paste and fry it until it darkens. Add the chopped tomatoes and cook them down for ten to fifteen minutes.
- Cook the base until the oil separates and rises, which is the signal the raw sharpness has gone. Do not overheat palm oil, which destroys its colour and gives a harsh taste. Add the snails to the sauce with a little of their cooking liquid. Simmer for a further twenty to thirty minutes so the flavours penetrate. Add the peppers whole for aroma, or blended in for real heat.
- Season firmly with salt, pepper and stock cube. They must still be fully cooked by boiling first, since grilling alone will not do it. Serve them with rice, plantain or malanga.
Technique
- Giant land snails carry rat lungworm and must be cooked thoroughly.
- Wash hands and surfaces after any contact with live snails.
- They are an illegal invasive pest in several countries and must never be released.
Substitutions
- Commercially prepared frozen or tinned snails, which are far safer.
- Any large edible snail, prepared the same way.
Variations
- Grilled on skewers after boiling.
- Made with a groundnut sauce.
- Made hotter, with more pepper.
History
Giant African land snails are gathered in the rainforest after rain, a Fang forest protein distinct from the coast’s sea snails.
Frequently asked questions
What is Caracoles?
Caracoles is a street food from Equatorial Guinea: giant land snails grilled or stewed with tomato and hot pepper. Giant African land snails are gathered in the rainforest after rain, a Fang forest protein distinct from the coast’s sea snails.
How long does Caracoles take to make?
Caracoles takes 40 min plus purging of preparation and 1 hr 30 min of cooking. The recipe makes 4 servings. It is rated hard to make.
What can I substitute in Caracoles?
Yes, within limits. Commercially prepared frozen or tinned snails, which are far safer. Any large edible snail, prepared the same way.
What is the most important thing to get right in Caracoles?
Wash your hands, boards and knives thoroughly with soap after any contact with live snails or their slime. Do not let children handle them.
