A fragrant street dish simmered with over 15 spices, boiled snails—known locally as boubouch—are more than just a snack in Morocco’s bustling Medina. They’re a beloved culinary tradition that has stood the test of time.
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You might not expect to find culinary delight while standing on the side of a crowded street in a North African capital, eating snails from a steaming pot. Many might imagine escargots as a luxury dish best enjoyed in a fine French restaurant, delicately prepared by expert chefs. But in Morocco, snails have long been part of everyday life—sold on street corners, in souks, and even delivered to your doorstep.
Abderrahim, who has run a snail stall near the central square of Rabat, Morocco’s capital, says: “We sell snails all year round. People never stop coming. I’ve been doing this for 25 years.”
Known by names like escargots, boubouch, or b’bouch, these boiled snails are low in fat, high in protein and magnesium, much like their cousins found in Spain and southern France. But the Moroccan twist lies in the way they’re prepared.
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The snails are simmered in a flavorful broth infused with over 15 herbs and spices—star anise, licorice root, thyme, sweet and hot pepper, mint, bitter orange peel, and more. Once perfectly tender, they’re served in small bowls along with a portion of the spiced broth. Diners pick out the snail meat with a toothpick, dip it in the aromatic broth, and savor the chewiness. Many locals believe this dish isn’t just tasty—it’s good for your health, said to help with colds and even relieve rheumatic pain.
During the colder months, boubouch becomes a favorite go-to comfort food. A warm bowl of snails paired with sips of spicy broth is hard to resist, especially when the chill sets in. It’s common to see the dish sold everywhere during winter, with locals enjoying it daily.
Still, for tourists passing by one of these roadside stalls, the sight of steaming snails might invite more curiosity than courage. Many hesitate, unsure of the flavor—or perhaps more concerned about hygiene.
To bridge that gap, a Moroccan entrepreneur in Rabat recently launched a gourmet version of the dish. Targeting those curious to try but wary of street food cleanliness, he offers a premium snail experience—delivered right to your door from a custom food truck. His spicy stir-fried snails come packed with flavor and safety, aiming to elevate the humble dish to new culinary heights.
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“I hope more vendors will follow this model,” he said,
“so we can offer customers safe, clean, and high-quality options.”
For Moroccans, snails are more than a snack—they’re a cultural staple. In fact, the country exports between 80–85% of its 10,000-ton annual snail harvest, primarily to Spain. The Moroccan government hopes that investments in expanding this industry can help lift many communities out of poverty, turning a traditional street food into a sustainable source of income.
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Whether you find yourself wandering through the lively streets of Rabat or sipping broth at a quiet corner stall, boubouch offers more than a taste of Morocco—it’s a flavorful experience steeped in tradition, spice, and soul. Would you dare to try it?
