African snail, often referred to as Giant African Land Snail (Achatina achatina or Archachatina marginata), is a prized source of lean, high-protein meat widely consumed across West and Central Africa. Known locally by names like "Igbin" (Yoruba, Nigeria), "Owo" (Urhobo), or "Okwokwo" (Igbo), it’s valued not only for its nutritional benefits but also for its role in traditional and ceremonial dishes.
Key Features:
- Rich in Protein: Low in fat and high in essential amino acids, iron, calcium, and magnesium.
- Sustainable & Natural: Often farm-raised or ethically harvested, making it an eco-friendly protein choice.
- Culinary Versatility: Commonly used in soups, stews, and peppered sauces—especially in Nigerian, Ghanaian, and Cameroonian cuisine. Popular dishes include Peppered Snail, Ogbono Soup with Snail, and Banga Soup.
- Texture & Flavor: When properly cleaned and cooked, it has a tender-chewy texture and a mild, earthy taste that absorbs spices and seasonings beautifully.
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