Suso, also known as bagungon or bago-ngon, is a freshwater edible snail. It is very popular among Ilonggo recipes. Before it is usually being harvested from rice fields but people nowadays successfully breeds it in fishponds.
It is good when cooked with gabi (yam) and coconut milk (gata). Perfect for lunch and easy on the pocket.
Here's a recipe from savourylife.blogspot.com:
• 1 kilo gabi (yam) leaves or takway
• 1 kilo suso (snail)
• 1 cup coconut milk (1st extraction)
• 2 cups coconut milk (2nd extraction)
• 1 medium onion sliced
• 4 cloves garlic crushed
• 1 thumb size ginger cut into strips
• 1 medium tomato sliced thinly
• fish sauce or salt to taste
• 1 shrimp cube
• 1 siling labuyo chopped (hot chilies)
Preparing the Suso
1. Prepare suso (snail) by submerging them in water for an hour prior to cooking.
2. Wash several times to take off soil residues from them. Clip off tip by using a cleaver.
How to Cook
1. Sauté onion, ginger and garlic in a hot pan until fragrant
2. Add tomatoes and sauté for another minute or until tomatoes are mashed
3. Pour fish sauce and add in the suso (snails) mix well
4. Pour 2 cups of coconut milk (2nd extraction) and let boil for 3 minutes
5. Add gabi leaves into the pan, 1st extraction of coconut milk, shrimp cube, sili and let it boil until leaves are already wilted
6. Add seasoning according to your taste
7. Serve with steaming hot rice!
Other provinces may call it differently but what matters most, it is cooked the same way. Happy eating!