Where Kenyans eat snails with chapati

Did you know snails are served as a meal in Kwale County?

Well, the Digo ethnic group of the Mijikenda community at the Coast Province calls it mirindi or tondo.

Mirindi is a popular meal in Makongeni village, Kwale County during El Nino or drought seasons.

“When there’s drought or floods fish hibernate, consequently resulting in scarcity. We therefore shift to mirindi as an alternative,” said Mwanasha Mbwana.

Unlike other commercialised food stuffs, mirindi isn’t sold at market places; or as a cuisine in restaurants – it is picked at the shores of the ocean, and prepared at home.

Makongeni is situated near the shores of the Indian ocean therefore making their search for mirindi easier.

Fatma Mwalim says mirindi is the best alternative to greens, meat or fish during scarcity.

“When greens or meat are not in plenty; we go to the sea and pick mirindi. A long time ago we could get into boats and navigate deep into the ocean to search for bigger mirindi,” said Fatma.

According to Mwanasha Mbwana, she’s inherited the habit of eating the ‘snails’ from her parents.

“When I was young I’d see my parents eat mirindi. I borrowed the habit from them,” she stated.

Despite having features that resemble those of a snail, mirindi is a different subspecies of molluscs.

“I used to think they are snails. I later learnt they aren’t. When cooked, it is such a delicious meal; sweeter than fish,” said Hamisi Hamadi.

How is the meal prepared?

“We first crush the shells to small pieces and extract the meaty chunk. We then sprinkle salt on the meat,” told Hamisi.

According to Fatma Mwalim, mirindi can accompany almost every starch.

“You can eat mirindi with chapati, ugali… I’d say everything.”

Well, are you living near the sea? You could find a new staple in mirindi.