Snails Win the Race: A Slow Food Solution to Tunisia’s Rising Meat Prices
As meat prices soar and unemployment remains high, more Tunisians are turning to snails as an affordable, protein-rich alternative rooted in centuries-old tradition.
In the fields around Akouda, Tunisia, a quiet shift is underway. As economic pressures mount and meat prices continue to climb, more and more Tunisians are turning to a surprising — and ancient — source of protein: snails.
Once seen primarily as a specialty food, snails are now becoming a practical staple. With youth unemployment hovering over 40% and inflation hitting household budgets hard, many young people are heading to the countryside with sacks and buckets, collecting snails from rocks and brush to sell at local markets.
“They’re profitable, beneficial, and people are buying them,” says Karim, 29, who now sells snails full-time.
A Taste of the Past, a Sign of the Times
Tunisians have been eating snails for over 7,000 years, and now this old tradition is seeing a new boom. Priced far lower than beef or lamb, snails are showing up more frequently in market stalls, roadside stands, and family kitchens.
For comparison: lamb can cost around 60 dinars ($19.30) per kilogram. A bowl of snails? Just five dinars ($1.60). In a time when affordability matters more than ever, that price difference is no small thing.
“They’re easy to cook and much cheaper than meat,” says Mohammed, shopping in the Akouda market. “They’re becoming part of our daily meals.”
Feeding the Body — and the Economy
What began as a side gig has become a vital source of income for many. For young people struggling to find jobs, snail harvesting offers a low-cost way to make ends meet. Collecting them requires no farmland, no expensive equipment — just time, patience, and a good eye.
Snails are also gaining attention for their nutritional benefits. They’re high in protein, iron, calcium, and magnesium, and low in fat. For both sellers and buyers, it’s a win in terms of cost and health.
Sustainable, Accessible, and Growing
Beyond economics, snails may have a role to play in sustainable food systems. Snails produce minimal emissions and require little in the way of land or water. That’s appealing in a country already dealing with climate and resource challenges.
At a restaurant in Tunis, chef Wahiba Dridi serves up snails cooked in traditional spices — and says they’ve been especially popular during Ramadan. While red meat usually dominates the nightly fast-breaking meal, rising prices have shifted habits.
“Snails were on almost every table this year,” she says. “If more people knew their value, they’d eat them all year long.”
From Necessity to Norm
Snails may not be replacing red meat anytime soon, but they are becoming a realistic, reliable option for many Tunisians. What started as a centuries-old food tradition is finding new relevance — one shell at a time.