Snail soup (ofe ejula) is a cherished delicacy in Nigeria, particularly popular in the South-South and South-East regions. This traditional soup combines the rich flavor of snails with aromatic uziza leaves for a truly authentic taste.
The beauty of this recipe lies in its simplicity, requiring just a few key ingredients while delivering a hearty and flavorful dish that pairs perfectly with traditional accompaniments.
Ingredients
- 8-10 large snails, cleaned and prepared
- 2 cups uziza leaves, chopped
- 2 tablespoons ground achi or ofor
- 2 medium onions, diced
- 3 tablespoons ground crayfish
- 2-3 habanero peppers, to taste
- 2 stock cubes
- Salt to taste
- Prep time: 25 minutes
- Cook time: 1 hour 15 minutes
- Serves: 4-6 people
Steps to Follow
- Step 1: Clean the snails thoroughly and season with salt and onions
- Step 2: Boil the snails until tender, approximately 30-40 minutes
- Step 3: In a separate pot, heat palm oil until hot
- Step 4: Add diced onions and sauté until translucent
- Step 5: Add ground crayfish and peppers, stir for 2 minutes
- Step 6: Pour in the cooked snails with their stock
- Step 7: Mix ground achi/ofor with warm water and add to the soup
- Step 8: Simmer for 15 minutes, stirring occasionally
- Step 9: Add uziza leaves and cook for 5 more minutes
- Step 10: Adjust seasoning to taste
Additional Instructions
- For best results, grind your own achi or ofor seeds rather than using pre-ground powder
- Serve hot with fufu or eba
- Optional: Add oha leaves or bitter leaves for variation
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat gently on stovetop, adding small amounts of water if needed
General Nutritional Values
- Approx. Calories: 280 kcal per serving
- Approx. Protein: 18g
- Approx. Carbohydrates: 12g
- Approx. Fat: 15g
