Snail soup, or “Ofe ejula,” is a highly revered delicacy among the Igbo people of Nigeria. Ofe Ejula is quite pricey in African restaurants because snails are hard to find. But the good thing is, using this recipe, you can try it yourself, at home.
Its preparation involves the use of different ingredients such as Uziza leaves, Ogiri, crayfish, and palm oil,
Traditionally, the soup is served hot, accompanied by a side dish such as fufu, eba or pounded yam.
This snail soup recipe is the Nigerian (Igbo) version, I am sure you going to love it once you try it.
Ingredients for Snail Soup (Ofe Ejula)
1kg / 2.2lb goat meat
8 scotch bonnet peppers
1 cup crayfish
1/2 cup ofor
1 cup palm oil
Salt to taste
1 Seasoning cube
200g dried fish
2 ogiri (optional)
Recipe time: 80 minutes
Serving: 12 Persons
I used a combination of both giant snails and baby snails.
I bought fresh snails from the market so I had to wash them severally to remove the slimy fluid.
Lemon or grape juice helps remove the slim quickly.
You can buy the cleaned version from major grocery stores.
I used ofor to thicken this food, you can use achi or pounded cocoyam alternatively.
Ofe ejula (snail soup) is always paired with uziza leaves for the best taste and aroma.
Goat meat, beef, or chicken can serve as meat for this soup.
How to cook Snail Soup
Season meat with just a stock cube and a pinch of salt.
Set on heat and bring to a boil, add water, and cook till meat is soft and easy to chew.
Add 8-10 cups of water more, add 1 cup of palm oil,
Bring soup to a boil.
Add the washed dried fish and ground crayfish, stir and allow the soup to boil in the pot covered for 5 minutes before adding ground ofor (thickener).
Add 2 tbsp first and allow to boil and dissolve with the pot covered, I like my soup light. Ofor should be dissolved in 12-15 minutes with the pot covered.
Add the snails
cover the pot, and cook for 7-10 minutes. Taste for salt, you can add a little more ofor if your soup is not thick enough.
Add the ground scotch bonnet peppers, and add the ogiri too. Let the soup simmer on low heat for 10 minutes with pot half covered.
Taste for salt, add the uziza leaves,
Stir, and let it simmer on medium heat for 7 minutes. Turn off the heat and serve uziza/ejula soup.
How to Serve Ejula soup
Snail soup is served as you can see below. It is paired with anyone of Nigeria’s swallow – eba, fufu, pounded yam, semo, etc.
Snail Soup Recipe - Ofe Ejula na Uziza
- 15-20 Snails
- 1 kg / 2.2lb goat meat
- 8 Scotch bonnet peppers
- Uziza leaves
- 1 cup crayfish
- 1/2 cup achi or ofor
- 1 cup palm oil
- Salt to taste
- 1 Seasoning cube
- 200 g dried fish
- 2 ogiri optional
- Season your meat (Any meat you want to use) with just a stock cube and a pinch of salt.
- Bring meat to boil for 7-10 minutes, add 2 cups of water and cook till meat is soft.
- Add the palm oil and 9-10 cups of water and bring soup to boil.
- Add the ground crayfish, and the washed dried fish to the soup, stir, cover the pot and allow the soup to boil for 5 minutes before adding ground ofor (thickener).
- Add 2 tbsp first and allow to boil and dissolve with the pot covered, I like my soup light. Ofor should be dissolved in 12-15 minutes with the pot covered.
- Add snails to your soup, stir.
- If your soup is not thick enough, you can add a little more achi/ofor, cover your pot and cook to soften the snails for 7-8 minutes.
- Add the ground scotch bonnet peppers, and add the ogiri too. Let the soup simmer on low heat for 10 minutes with pot half covered.
- Stir, taste for salt before adding the uziza leaves.
- Stir, and let it simmer on medium heat for 7 minutes. Turn off the heat and serve uziza/ejula soup.