Bitter-Snail Recipe to ease Pain

Bitter tasting snails that were found in the mangrove marshes and saline water estuaries of tropical countries were favorite delicacies of the islanders cooked in many ways.

Aside from being a cheap source of protien it was found out that it eased stomach pain and other discomfort
everytime you consume it as attested by the local folks  of our place.

It was theorized that the chemicals inside this cone-shaped black snail has therapeutic effect on the source of pain inside the stomach.
As cited in variuos scientific studies, cone-shaped snail has toxin inside their bodies resulting to the bitter taste of it when consumed even if it was already cooked. Though it was not used and reccomended  by the locals as direct cure to stomach ailments like colon cancer, ulcers, and  severe diarhea yet there are still poor villagers who have faith  on it  and used it as cure for these various ailments.

These snail are called bagungon in Panay Island, Philippines
These  black snails grew up to the size of a foot-thumb.

Bitter-Snail in coconut milk.

Prepare the live snails by soaking overnight in two liters of water springkled with salt.

Ingredients:
Bitter-Snail        -      1 (one) bowl
Coconut milk     -      1 (one) cup
Garlic                -      5 cloves
Onions              -      1 piece
Malunggay        -      1 cup
Ginger               -      1 clump (crushed)
Salt

Saute the garlic, onion and ginger in a pan. Add one cup of water. When the water started to boil add the snails
Let the water boil until the water turned to green. Seasoned with salt before adding the coconut milk. Add malunggay leaves when the coconut milk started to to become creamy.