THE VARIED ROLES OF SNAILS - National Universities Commission

Archachatina calachatina marinae
Archachatina calachatina montistempli
Archachatina calachatina omissa
Archachatina calachatina papyracea
Archachatina calachatina parthenia
Archachatina calachatina purpurea
Archachatina puylaepti
Archachatina semidecussata
Archachatina semigranosa
Archachatina simplex
Archachatina ustulata
Archachatina ventricosa
Archachatina vestita
Archachatina marginata suturalis
All these snails can be eaten and are actually consumed in
many parts of the world. For example, in West Africa
(Ghana and Nigeria) snails are served as a delicacy in
taverns, hotels and restaurants and are also eaten
domestically in individual homes. Some of the West
African species are the largest snails in the world. The
freshwater prosobranchs are also widely eaten.
Generally snails are delicacies in French cuisine, where the
name escargot evokes culinary delight. In the English
language menu, escargot is generally reserved for snails
prepared with traditional French recipes (served in the shell
with a garlic and parsley butter). Snails are also popular in
Portuguese cuisine where they are called in Portuguese
“cavacois” and serve in stewed (with different mixtures of
white wine, garlic, piri piri, oregano, coriander or parsley,
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