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In the forested regions and riverbanks of Angola’s interior, local communities have long harvested snails (nguri or búzio) as a traditional delicacy. Today, these tender freshwater snails are transformed into a savory stew that highlights two quintessential African ingredients: peanuts (ginguba) and piri-piri chilies. The snails (after careful cleaning and boiling to remove slime) are simmered in a thick, vibrant sauce made by pounding or pureeing roasted peanuts with red chiles, garlic, and onions. The result is a velvety peanut-chili sauce – similar to the moamba or mwamba sauces of West Africa – enveloping each chewy snail in layers of flavor.
In Angola, peanut sauces are more common than one might expect. In fact, the famous national dish Muamba de Galinha uses a paste of peanuts and palm oil. The same idea applies here: earthy peanuts lend creaminess and depth, while palm oil (dendê) and hot peppers give a bright red color and kick. The snails contribute a mildly sweet, umami taste and a pleasant texture that soaks up the sauce. Cooks might add a splash of tomato or pumpkin for body, but the base remains peanut and spice. After simmering, the stew is typically served very hot – sometimes still bubbling – in bowls accompanied by the staple funge (a thick cassava porridge) or rice. Eating by hand is common, peeling the meat from the snail shells.
Although Nguri (river snail) stew is less known outside Angola, it holds cultural significance. It might be prepared for communal meals or rites, representing abundance from the land. The strong chili-peanut sauce makes it both filling and memorable. Diners often pair the dish with simple cornmeal fufu or sweet potato mash to balance the heat. One bite of this exotic stew reveals a tapestry of flavors: smokiness and heat from the chili, nutty sweetness from peanuts, and the chewy, satisfying essence of the snail itself.
Table of Contents
4
servings30
minutes45
minutes480
kcalTo make Nguri stew, start by cleaning 2–3 pounds of freshwater snails (removing from shells, discarding any bad ones, and parboiling them). In a blender or mortar, grind 1 cup of roasted peanuts (or use unsalted peanut butter), 1–2 red chili peppers, a medium onion, and 3–4 cloves garlic into a coarse paste with a little water. Heat 2 tbsp palm oil in a pot, sauté the paste briefly, then add 1 cup stock or water, salt, and simmer for 10 minutes. Stir in the snail meat and continue cooking on low heat until the sauce thickens (about 20–25 minutes). Adjust heat with more chili if desired. The final dish should be a thick, fiery sauce coating each snail. Serve hot in bowls with a side of funge or rice, encouraging guests to use their hands to extract the snail meat.
Fresh river snails (nguri/búzio) (2–3 pounds total, shells removed). (You can use canned snails in a pinch, but fresh are best.)
Roasted peanuts (1 cup, unsalted) – ground to a fine powder or paste. (Alternatively, ½–¾ cup smooth peanut butter can be used.)
Onion (1 medium) – finely chopped. (Sweats into the sauce.)
Garlic (4 cloves) – minced. (Adds depth.)
Red chilies (2–3, or 1–2 tsp crushed red pepper) – finely chopped. (Use African bird’s eye or habanero for authenticity. Adjust to taste.)
Tomato paste (1 tbsp) – optional, for acidity.
Palm oil (dendê oil) (2 tbsp) – key flavor. (Can substitute vegetable oil plus a pinch of paprika if unavailable.)
Chicken or vegetable stock (1 cup) – or water. (Liquifies the sauce.)
Salt – to taste. (Essential for unmasking flavors in thick sauces.)
Bay leaf (1, optional) – for subtle aroma.
Ginger (1 tsp grated, optional) – warms up the sauce.
Fresh parsley or green onion (2 tbsp chopped) – for garnish. (Adds brightness at the end.)
Clean the snails (10 min). In a colander, rinse the snail meats thoroughly under running water, rubbing to remove grit. Optional: soak them in salted water with a little vinegar for 10 minutes to purge any impurities, then rinse again. This process should be done first.
Prepare peanut-chili paste. In a blender or food processor, combine roasted peanuts (or peanut butter), chopped onion, garlic, chilies, and ginger (if using). Process into a paste, adding a few tablespoons of water or stock as needed to form a thick sauce. Alternatively, mash in a mortar and pestle.
Cook the sauce (5 min). Heat palm oil in a deep pot over medium heat. Add the peanut-chili paste and sauté, stirring constantly, until fragrant and beginning to separate from the oil (about 2–3 minutes). If using tomato paste, stir it in now.
Simmer snails in sauce (25 min). Pour in stock or water and bring to a gentle boil. Add the prepared snail meat and bay leaf. Reduce heat to low, cover, and simmer for about 20–25 minutes, stirring occasionally. The sauce should thicken and cling to the snails; add more liquid if it becomes too dry. Taste and season with salt or extra chili if desired.
Finish and serve. Once the sauce is thick and the snail meat tender, remove from heat. Stir in chopped parsley or green onion. Discard the bay leaf. Transfer to a serving bowl and serve immediately, alongside funge, rice, or cassava bread.
Variations & Substitutions:
Chef’s Tips:
Nutrient | Amount |
Calories | 480 kcal |
Total Fat | 30 g |
Saturated Fat | 6 g |
Carbohydrates | 18 g |
Fiber | 3 g |
Protein | 38 g |
Cholesterol | 70 mg |
Sodium | 700 mg |
Allergens | Shellfish (snails), Peanuts |
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