spencekat:
E remain small make Akwa Cross people put periwinkles(nfi) for beans.

Caesar2505:
I have only tasted it once and behold I wasn't disappointed but neatness is my topnotch in whatever I do hence my inconsistency in periwinkle consumption

Obyangel:
You're lucky brother, I picked periwinkles at OJO Sea/water side beach. The owners (Marine people) came to me around 2am (midnight) next morning and seriously warned me to return the periwinkles and never come back to pick it again. I humbly return it to them with apologies.

This world is very deep and mysterious.

RabbitGuy:

https://www.youtube.com/watch?v=SdbwPKUXE2k&si=FPkBhwAsUsCBJWF3

Discover the hidden treasures of the Otako community as I take you through my hands-on experience harvesting periwinkles, locally known as ISam, from the river. In this video, I share insights into the periwinkle business, the process of gathering these valuable seafood delicacies, and how this unique activity contributes to the local economy. Whether you're curious about traditional harvesting techniques or looking for a potential business idea, this video has something for everyone!

What you'll learn in this video:

The art of periwinkle (ISam) harvesting in Otako.

The economic significance of the periwinkle business.

My personal experiences and challenges in this adventure.

1Sharon:


Lots of seafood has that earthy taste because it's harvested in muddy waters.

If you eat catfish& tilapia you're eating mud

dominique:
So it's harvested from dirty, muddy waters and some people cook it with it's shell🤢. Where is Otako community?

RabbitGuy:

https://www.youtube.com/watch?v=SdbwPKUXE2k&si=FPkBhwAsUsCBJWF3

Discover the hidden treasures of the Otako community as I take you through my hands-on experience harvesting periwinkles, locally known as ISam, from the river. In this video, I share insights into the periwinkle business, the process of gathering these valuable seafood delicacies, and how this unique activity contributes to the local economy. Whether you're curious about traditional harvesting techniques or looking for a potential business idea, this video has something for everyone!

What you'll learn in this video:

The art of periwinkle (ISam) harvesting in Otako.

The economic significance of the periwinkle business.

My personal experiences and challenges in this adventure.

dominique:
So it's harvested from dirty, muddy waters and some people cook it with it's shell🤢. Where is Otako community?

AirBere:




It's washed in a container, some use a specialised container for washing. The process takes some time till the water is completely colourless with some trace of the periwinkle's green pigment.

It's then cooked separately with salt(optional but highly recommended) and drained with a sieve.

After the aforementioned process, you can either store in freezer or use immediately for any meal of choice.

Obyangel:
You're lucky brother, I picked periwinkles at OJO Sea/water side beach. The owners (Marine people) came to me around 2am (midnight) next morning and seriously warned me to return the periwinkles and never come back to pick it again. I humbly return it to them with apologies.

This world is very deep and mysterious.

Obyangel:
You're lucky brother, I picked periwinkles at OJO Sea/water side beach. The owners (Marine people) came to me around 2am (midnight) next morning and seriously warned me to return the periwinkles and never come back to pick it again. I humbly return it to them with apologies.

This world is very deep and mysterious.

Naijaguy12345:
This thing for inside ugwu leaves or draw 😋😋😋

illicit:
Mariangeles

joe120120:


I did this in 1994 ,boy u are doing fyn ,continue 4 sometime and switch over

descarado:
From disappearing river. Don't know why there is no documentary how the water will just dry up and the reapper How's later.
I watched it at diobu mile 1 in ph. If you enter and don't get out early b4 the water reappears again, you are on your own unless you know how to swim.

dominique:
So it's harvested from dirty, muddy waters and some people cook it with it's shell🤢. Where is Otako community?

Tradepunter2:


High tide and low tide my man.... In low tide the water receeds from extra shoreline.... High tide it flows into the boundary created by the shoreline

koning:
Can Calabar people explain to me why they have to throw it together with the shell into Afang soup?

I broke my teeth trying to eat Semo with Afang soup in a restaurant in Lagos. No be say the food cheap. I prefer it if you guys will pluck the Periwinkle out of the shell. It goes well with most soup, but please remove the shell first.

RabbitGuy:
@ MissyB3 and tjskii

Come and see how the prinwinkles you buy from the market are harvested

kingbee90:

Na wa for you oh! It's obvious that you are not from the Niger Delta region. Do you know the number of times we wash it clean until the water is colorless before we put it in the pot?

DissTroy:
It's a regular in Akwa-Cross meals, and amongst the Ijaws too.
Periwinkles, apart from being rich proteinous food, are packed with minerals, including iodine.
That's why you won't find an Akwa-Cross person suffering from goitre.
A typical Ibibio meal of afang soup would have periwinkles, shellfish, fresh fish, and prawn added to it. Yummy!

Mariangeles:


Azin!

If them never suck am out, no be mphi.

Obyangel:
You're lucky brother, I picked periwinkles at OJO Sea/water side beach. The owners (Marine people) came to me around 2am (midnight) next morning and seriously warned me to return the periwinkles and never come back to pick it again. I humbly return it to them with apologies.

This world is very deep and mysterious.