Snail Dishes Becoming Irresistible

The social, nutritive and economic value of the mollusc makes many in the South West to invest in snail rearing.Cocktails, family tables and street restaurants are fast adopting a phenomenal dish in the South West Region. It is the snail meat. Tasty, tender and nutritious, snails come under varied nomenclatures notably: ??Nyamangoro?? in Bakweri (Fako) tongue, ??Ngo??in Mweh (Lebialem), ??Slow Boys?? in Pidgin English or even its scientific name ??Archachatina??. Its low fat and cholesterol levels make it recommendable for people of all ages and especially for patients with vascular diseases, experts say.

Snail rearing and eating has gained a happy boost of late throughout the South West Region. The RUMPI project has been sponsoring snail vulgarization since 2007. Animal nutritionist and physiologist, Dr. Kingsley Etchu, has taken some 170.000 snail-breeds (growers) to all the nooks and crannies of the entire Region apart from the 10.000 under his care at IRAD Ekona, training close to 1.000 snail farmers. As such, Lebialem, Manyu, Meme, Ndian, Kupe-Muanenguba and Fako Divisions are familiar with snail rearing. The availability of snails has equally promoted the appetite for snails. The boneless animal is today a delicacy for both the high and low-born.In Buea before the offices close by 3.30pm, many workers rush to the ??White House?? or ??Ewusi Bar?? to secure their plates of snail pepper soup, lest they miss it for the day. Come to see the relish with which snail is consumed in the Clerk??s Quarters, Mile 17, Molyko University area and Great Soppo neighbourhoods of Buea.In other peripheries of the South West, the main activity in snails has been to rear and supply the delicacy to urban centres. Given the favourable environmental conditions in the Region, many snail-farmers have even opened up to foreign markets. In Kumba, for example, Dorothy Ebako has gained fame in drying and exporting snails. Many ??Bush Fallers?? on holidays around here do not return to overseas without a parcel of cooked or dried snails.{module Publicité 300_250}Snail markets abound today notably in Tiko, Muyuka, Tombel, Mbonge and the numerous ??snaileries?? in the backyards of many homes. As a replacement of ordinary and expensive livestock, the snail (easy to keep), may well be the way forward to source family protein and income. Away from the nutritive and economic dimensions of snail business, the social aspect knits an entirely fascinating picture. For a mollusc that hitherto was looked upon by many cultures as ??nauseating??, the snail has built bridges across to find itself on almost every lunch table.Rearing snailsThese are livestock that would not spark any neighbouring quarrels like goats that go eating people??s crops, or pigs noted for breaking fences. Or, even the cow that requires constant herding. Use a few bamboos or sticks to construct your ??snailery?? and feed your snail with household and other selected leaves like pawpaw avoiding salt and plantain leaves. Wet to keep the ??snailery?? moist, mulch with dry leaves, check to remove any dead animal, remove left-over foods, clean snail-pen, maintain fresh water, keep pen door shut. If you observe any strange situation, inquire from IRAD Ekona that caries out research on snails in the areas of breeding, nutrition, and housing systems for sustainable snail production.NKEZE MBONWOH, CT

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