Aninikad/Sikad-Seashells

Aninikad for lunch

•These type of small seasnails are abundant in our area which are found offshore and many locals glean them when its low tide. They come in many sizes, shades and shell patterns. Some people even use their shells for crafts and decors.

We call these "Aninikad" and these are one of our favorites!

•Aninikad" this is one of some kind of mollusks sea shell that we typically cook into soups. If we have time to visit the sea on low tides we can easily pick shells from the surface or sometimes they stick on seaweed. Honestly, these things are very easy to get but the problem is finding time to visit the sea just to get these. Luckily one of my neighbors use to catch these shells and peddled them around our area. therefore I love these shells so much because of their delicious flesh and tasty soup I usually bought a bag from them every time they peddle it around.

*HOW TO PREPARE
The only thing that makes this recipe take time is when you bought the shells that were not clean yet. So you have to brush the shell first before cooking to remove the wanted particle just like the sand that sticks on each shell but sometimes vendors do clean the shell when are still in the sea so when they peddle them they looked attractive to those possible customers.

After cleaning these shells the procedure of cooking will be easy and continuous. During the preparation, because I also have a garden as a source of some fresh ingredients, I went immediately. Outside, I got lemongrass that I love when I cook "aninikad" because I feel like it makes the soup tastier and improves the aroma of my recipe. I also got chilies and some additional spices that were bought from the market.

*To cook, just add some water then put a dash of salt to add flavor. Let it boil for almost half an hour until its ready.
*We take out the snails by using a safety pin.

*Have A Wonderful Saturday To All Of Us!🤗😍

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