Moroccan · Street food
Spiced Snail Broth (Babbouche-Style Cups)
Small snails simmered in a deeply aromatic broth of some fifteen spices and herbs — aniseed, licorice root, thyme, gum arabic, wild mint and more — then eaten from little bowls with a pin, the fragrant broth sipped afterwards as a tonic. It is a Marrakech night-market institution, believed to be good for digestion.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Serves
- 5
- Level
- Advanced
Ingredients
- 1 kg live snails, purged and well washed
- 1 tbsp aniseed and 1 tsp fennel seed
- 1 small piece licorice root, and 1 tsp gum arabic (optional)
- 1 bunch thyme, 1 bunch wild mint (or spearmint)
- 3 dried red chillies, 1 tsp cumin, 1 tsp black pepper
- 1 strip dried orange peel, 2 tsp salt
- 1 tbsp ground ginger, a few cloves
Method
- 1
Purge and clean
Purge the snails several days in a covered bucket, then wash repeatedly in salted water until the water runs clear.
- 2
Start cold
Put the clean snails in a pot of cold water and heat slowly, so they stay out of their shells, skimming the foam.
- 3
Add the spices
Add all the herbs, spices, licorice, chilli, orange peel and salt and bring to a gentle boil.
- 4
Simmer
Simmer 45–60 minutes until the snails are tender and the broth is deeply aromatic and slightly thickened.
- 5
Serve
Ladle snails and broth into small bowls; pick the snails out with a pin and drink the fragrant broth after.
Chef's tips
- Purging and repeated washing is essential — undercleaned snails taste muddy and gritty.
- Starting the snails in cold water keeps them out of their shells so they are easy to pick.
- The broth is the point as much as the snails; make it boldly spiced and herbal.
Frequently asked questions
What is babbouche believed to do?
Moroccans drink the spiced snail broth as a warming digestive and cold remedy, especially in the cooler months.
Where do I get the spices?
Herbalist stalls in the souk sell ready-made snail spice mixes; otherwise build the blend from aniseed, thyme, mint, licorice and chilli.