Ils sont énormes les gastéropodes en Afrique !
Voici une petite recette de Côte d'Ivoire :
100g d'escargots
200g de tomates fraîches
du poivre
feuille de laurier
2 gousses de gingembre
du piment frais
de l'huile
Une cuillère à soupe de pate de tomate
2 gousse d'oignon
du sel
feuille d'oignon
assaisonnement(Maggi tomate- oignon, Maggi tablette)
Accompagnement(se mange avec de la boullie d'igname,de l'attiéké)
PREPARATION :
Bon appétit !
KEDJENOU D'ESCARGOTS
INGREDIENTS :
100g d'escargots
200g de tomates fraîches
du poivre
feuille de laurier
2 gousses de gingembre
du piment frais
de l'huile
Une cuillère à soupe de pate de tomate
2 gousse d'oignon
du sel
feuille d'oignon
assaisonnement(Maggi tomate- oignon, Maggi tablette)
Accompagnement(se mange avec de la boullie d'igname,de l'attiéké)
PREPARATION :Mettre les escargots dans de l'eau chaude pendant quinze minutes et à l'aide d'une fourchette retirer l'escargot de sa coquille, le nettoyer avec de l'eau salée de telle sorte qu'ils ne soient plus gluants.
Ensuite découper tous les légumes sauf le gingembre et les mettre ensemble dans un bol. Assaisonner les légumes avec le poivre, les cubes d'assaisonnement, ajouter l'huile et un grand verre d'eau. Goutter le mélange et assurer vous que l'assaisonnement a été bien fait. Mettre les escargots dans votre marmite à KEDJENOU et renverser les légumes sur les escargots, mettre au feu et ajouter un peu d'eau car les escargots sont durs a cuir, réouvrir la marmite 10mn avant la fin du temps de cuisson,pour reverifier l'assaisonnement et voir si les escargots ne sont pas durs. Après les 45mn le repas est prêt.
Bon appétit !
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D'habitude on fait jeûner une semaine les escargots avec du pain, pour laver leur ventre. Ensuite on leur jette du sel pour les dégorger de leur bave.
Les escargots sauvages peuvent rarement transmettre certaines maladies.
Ceci dit un élevage à la maison permettrait de se passer de la viande douteuse africaine.
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