Abobo

Name: Abobo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Togolese
Ingredients: 12 large African snails, cleaned and prepped; 3 tbsp vegetable oil; 4 cloves garlic, minced; 2 inches fresh ginger, grated; 3 scotch bonnet peppers, finely chopped; 1 large onion, grated; 2 tbsp tomato paste; 1 tsp ground cameroon pepper; Salt to taste; Lime wedges for serving

Abobo (ah-BOH-boh)

Grilled Snails

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 192 kcal

Tender giant African snails grilled over charcoal and basted with a fiery chili-ginger-garlic sauce, a beloved Togolese street food.

Nutrition & Info

Protein 22.0g

Carbs 8.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ mollusks

Equipment Needed

charcoal grill basting brush mixing bowl

Presentation Guide

Vessel: wooden skewer plate

Garnishes: lime wedges, chili flakes

Accompaniments: extra chili sauce

Ingredients

12 large African snails, cleaned and prepped
3 tbsp vegetable oil
4 cloves garlic, minced
2 inches fresh ginger, grated
3 scotch bonnet peppers, finely chopped
1 large onion, grated
2 tbsp tomato paste
1 tsp ground cameroon pepper
Salt to taste
Lime wedges for serving

Instructions

1
Thoroughly clean snails by washing in salted water and lime juice, repeat three times.
2
Boil snails in seasoned water for 20 minutes until tender, drain.
3
Mix oil, garlic, ginger, peppers, onion, tomato paste, and cameroon pepper into a basting sauce.
4
Thread snails onto skewers and brush generously with sauce.
5
Grill over medium charcoal heat, basting frequently, for 8-10 minutes per side.
6
Serve hot off the grill with lime wedges and extra chili sauce.

💡

Did You Know?

Togolese street vendors sell abobo late into the night, and the smoky aroma from their grills is considered one of Lomé's signature scents.

Chef's Notes

Equipment Tips

charcoal grill
basting brush
mixing bowl

Garnishing

lime wedges, chili flakes

Accompaniments

extra chili sauce

The Story Behind Abobo

Abobo is arguably Togo's most iconic street food, found at roadside stands and night markets throughout Lomé and other cities. Giant African land snails have been gathered and eaten in West Africa for millennia, but the grilled preparation with chili sauce is a more recent urban innovation. The dish reflects the vibrant Togolese street food culture that thrives after sunset, when vendors set up charcoal grills and the air fills with smoke and spice.

🕐 Traditionally enjoyed snack, evening street food 📜 Origins: Pre-colonial

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