VOICED: Snails: from streetfood to upscale snack in Moroccan capital

In Morocco, snails have long been a dietary staple, often sold as street food. Concerns about cleanliness led to the creation of upscale mobile restaurants offering hygienic and tasty versions of the dish. Snails are culturally significant, low in fat, high in protein, and seasoned with unique Moroccan herbs. They are gaining international recognition, with a significant portion of the harvest being exported.

What prompted the creation of a mobile restaurant for snails in Morocco?

• Concerns about the cleanliness of street-sold snails

• A desire to introduce new flavors

• Government regulations on street food

• A need to reduce snail consumption

What has been the impact of the mobile restaurant's strategy on local snail consumption?

• It has decreased due to high prices

• It has remained the same

• It has led to a decline in traditional recipes

• It has increased as people feel safer eating snails

How do locals perceive the taste of snails from the mobile restaurant?

• They find it too spicy

• They think it's too bland

• It reminds them of home-cooked meals

• It tastes completely different from traditional snails

What makes Moroccan snails a healthy snack?

• They are high in carbohydrates

• They are low in fat and high in protein

• They are rich in sugars

• They contain a lot of sodium

What is the global status of Moroccan snails?

• They are only popular in Morocco

• They are becoming well-known abroad

• They are not exported at all

• They are banned in several countries