Tried conge in Goa? Do it quickly, before the monsoon ends

While driving along the highway towards Panjim or Margao, have you ever wondered what the vendors are selling in those bags of black stuff during the monsoon?

Stop wondering — these are conge, or freshwater snails — that are found in paddy fields in the first few weeks of the monsoons, a delicacy for locals, once abundantly found, but now quite rare as fields are, either, not cultivated or have been sold for other purposes.

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DYING DELICACY

“Back in the days when we used to grow paddy, a lot of snails would creep up during the monsoons. We would give bags of conge to neighbours and friends for free. Now you hardly get any snails,” says Estefania, from Nuvem, in South Goa.

Estefania adds that before they started using mechanical equipment, they used to get more conge, but now that they use powertools, the snails tend to get killed in the process.

Estefania Fernandes, local from Nuvem, South GoaIn the past, when the rains filled the fields with water, we would often see many of these creatures crawling out, and some of them were even found on bullock carts. But now, due to the use of pesticides and chemicals, the number of snails has decreased.

“In the past, when the rains filled the fields with water, we would often see many of these creatures crawling out, and some of them were even found on bullock carts. But now, due to the use of pesticides and chemicals, the number of snails has decreased,” says Estefania.

These snails are found only during the monsoonsand are considered a rare seasonal delicacy by the local community. They are generally sold around the Verna highway in plastic bags and are quite pricey.

“When I first started buying snails, I was charged Rs 300 for 70 to 90 snails. Now, the rate is Rs 500 for around 80.”

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COOKING THEM RIGHT

Tasty as they may be, snails must be cooked thoroughly — if not, they can cause various stomach ailments.

“If the snails aren’t cleaned properly, they can cause a terrible stomach ache for whoever eats them. Snails must be kept, preferably in a cane basket overnight, so that the slime wears off. After that, they are put in boiling hot water for a few minutes,” explains Augusta Fernandes, from Raia, South Goa.

These snails are found only during the monsoons and are considered a rare seasonal delicacy by the local community. They are generally sold around the Verna highway in plastic bags and are quite pricey.

If the snails are kept in water for too long, they tend to become very tough, so soaking them for just a few minutesis enough to get them ready. These snails are prepared in different styles, including Chilli Fry and rich Xacuti.

Because they’re so rare, Goans make sure to pick up a few bags of conge whenever possible.

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Due to their seasonal availability, snails are served at only a handful of localrestaurants around Goa.

Pacheco Pongo, who lives in Raia and loves eating snails, says there are very few restaurants which serve Snail Xacuti.

“Snail meat is sold at a few spots in Raia and Loutolim, though it’s available only upon request. These restaurants prepare the dish only if it is ordered a few days in advance,” says Pacheco.

So, if you’re tempted to taste this delicacy, be sure to indulge before the monsoon draws to a close.