Babbouche, escargots au bouillon — Marrakech, Morocco

Babbouche, escargots au bouillon — Marrakech, Morocco

Marrakech, Morocco

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On Jemaa el-Fna square, babbouche vendors serve their snails by the bowl, in a broth that is then drunk like a remedy. The secret is in the spice blend: thyme, anise, liquorice, orange peel, gum arabic, chilli, mint, bay leaf — each vendor has their own list and won't share it. The snails are first purged then rinsed thoroughly, and then cooked for a good hour in the broth. They are picked out with a pin or a toothpick, and finished off with the broth, hot and peppery, reputed to be good for digestion and against colds.

Preparation

  1. 01

    Wash the snails several times in vinegared, then salted, water, until the water runs clear.

  2. 02

    In a large pot, bring 3 litres of water to the boil with all the spices and herbs. Let infuse for 15 minutes.

  3. 03

    Add the snails and simmer gently for 1 hour. Taste and season with salt.

  4. 04

    Serve in bowls with a ladleful of broth and a toothpick.

Where this version sits

A single, final coordinate: Marrakech, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Elgaard — CC BY-SA 4.0

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