Snail meat: A unique culinary experience taking root in Kenya
Have you ever considered taking a bite of snail meat? While it may not be a common choice for many, Ephraim Okeyo Ogolla is turning these Gastropoda creatures into a passion and a promising alternative protein source.
Situated at Mama Lucy Kibaki Hospital along Kangundo Road in Umoja II, Embakasi West, Nairobi, Ephraim is the visionary founder of Kono Farm, an innovative venture dedicated to cultivating edible snails.
“Snail farming for me isn’t just a business; it is a solution to food security and malnutrition,” he shares passionately.
Identifying a gap in the market, Ephraim launched Kono Farm in 2021, focusing on snail rearing for its numerous nutritional benefits. His mission is to offer an alternative protein source, reducing dependency on traditional livestock.
Beyond being protein-rich, snail meat provides Vitamin A, Omega-3 fatty acids, and iron, all while maintaining low fat content. Ephraim advocates for its consumption, especially for lactating mothers and individuals with diabetes.
In a relatively unexplored market in Kenya, Ephraim’s farm, spanning an 18-meter by 8-meter piece of land, accommodates six cages designed to house up to 300 snails each.
His journey into snail farming traces back to childhood experiences in Kayole, Nairobi, where food scarcity was a recurring challenge. To establish his farm, Ephraim underwent a three-day training program at Jomo Kenyatta University of Agriculture and Technology (JKUAT). However, obtaining a permit from the Kenya Wildlife Service (KWS) was crucial, given that snails are classified as wild animals.
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Despite initial setbacks and a steep learning curve, Ephraim’s dedication paid off. Understanding the ideal conditions for snail farming, including housing, feeding, and environmental factors, was paramount. Elevated wooden pens shielded snails from predators, with special soil and banana leaves creating an optimal habitat. Water troughs kept them hydrated, and Ephraim fed them leftover fruits and vegetables, keeping feed costs minimal.
Targeting Asian and Western African expatriates in Kenyan hotels and restaurants, where snail meat is considered a delicacy, Ephraim faces the challenge of meeting the rising demand. Live snails are sold at Sh2,500 per kilo, while slaughtered ones fetch Sh3,000.
In an innovative move, Ephraim taps into the beauty and cosmetics industry by selling snail mucus (slime) known for its antioxidant properties. The shells, rich in Calcium carbonate, are used as raw materials for animal feed.
Looking ahead, Ephraim is working on value addition facilities for meat processing, with plans to introduce snail-based burgers and pizzas. With an eye on expansion and value addition, this young farmer is breaking barriers and introducing Kenyans to a unique culinary experience—one snail at a time.