Simple Preparation Guide

Our freeze-dried African snails are easy to rehydrate and cook, giving you the authentic taste, flavor, and texture of fresh African snails.

How to Prepare

  • Step 1: Rehydrate

    Place the snails into water or seasoned broth and boil for approximately 60 minutes, or until they reach your preferred tenderness. Larger snails may need a little longer.

  • Step 2: Finish Cooking

    Once rehydrated and tender, use them exactly as you would fresh African snails. Add them to:

    • peppered snail
    • light soup
    • egusi
    • okro stew
    • palm nut soup
    • jollof
    • Any favorite traditional recipe

  • Enjoy Today. Even Better Tomorrow.

    Your snails are ready to enjoy immediately after simmering until tender.

    Like many traditional soups and stews, they continue soaking up moisture and flavor over time. If you have leftovers, leave them in their cooking liquid overnight in the refrigerator for an even more tender bite the next day.

Why Freeze-Drying?

Every Golden Shell snail begins as a fresh, premium African snail.
We use freeze-drying to gently remove the water while helping preserve the snail’s natural flavor, texture, and nutrients.

Think of it like a sponge. When it is dry, it feels firm and lightweight. Once it sits in water, it slowly absorbs moisture and becomes soft again.

Our snails work much the same way. As they simmer in your broth, soup, sauce, or water they gradually absorb the flavorful liquid around them, returning to a tender, fresh-like texture while soaking up your seasonings.
By the time they are ready to serve, they have simply been brought back to life with water.

Watch & Learn

Want to see the process in action? Visit our YouTube channel for step-by-step preparation guides, recipe inspiration, and helpful tips for cooking with Golden Shell snails.

Watch on YouTube