Snail is high in protein, low in fat, and a good source of iron, calcium, magnesium, and essential amino acids. Widely used in African cuisine, dried snail adds a distinctive savory taste and chewy texture to soups, stews, sauces, and traditional dishes. Before cooking, it is typically soaked and rinsed to rehydrate and remove any remaining impurities.

Fresh snail is a natural, high-protein delicacy harvested and sold live or freshly processed to preserve its quality and flavor. It has a tender texture, is low in fat, and is rich in essential nutrients such as protein, iron, calcium, magnesium, and omega-3 fatty acids. Fresh snails are widely used in a variety of soups, stews, grills, and traditional dishes, making them a nutritious and versatile choice for healthy meals.