Exploring Bayelsa’s unique delicacy

Bayelsa Suya, a maggot-like weevil extracted from raffia palm or palm fruit trees, is a popular nutritious delicacy in Bayelsa State and other coastal areas across the country. Its nutritional value has attracted many into eating it.   According to research, the weevil, which botanical name varies based on region, has an African specie called Rhynchophorus […]

Bayelsa Suya, a maggot-like weevil extracted from raffia palm or palm fruit trees, is a popular nutritious delicacy in Bayelsa State and other coastal areas across the country. Its nutritional value has attracted many into eating it.  

According to research, the weevil, which botanical name varies based on region, has an African specie called Rhynchophorus Phoenicis while the Asian specie is called Rhynchophorus Terogenius.

It is said to be rich in nutrients, such as protein, unsaturated fat, omega 3, iron, zinc, among others.

The palm weevil, popular eaten with either snacks like locally baked unleavened bread called ‘madiga’ is believed to be a source of strength and rich in iron, which help in healthy bones for humans.

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Findings by Weekend Trust indicate that the vegetation of Bayelsa State and other states in the Niger Delta region favours the growth of these palm weevils; hence it is commonly found in the region.

An entomophagy survey in the Niger Delta region revealed that a total of six species of insects are used as meat, namely, termite, palm weevil, cricket, yam weevil, locust and orycte. But the most commonly consumed in Bayelsa is palm weevils.

A dealer on palm weevil told Weekend Trust that its cooking process is easy as only salt and pepper are used as recipes. It does not need oil as its fat is enough to grill it. Others prefer roasting, frying, smoking and stewing it.

It was gathered that palm weevil has served as part of delicacy in the Niger Delta region for many years. Different tribes in the region have several native names for the delicacy. While Ijaw people call it gbe, Ibibio and Annang-speaking tribes of Akwa Ibom call it ‘nten.’ Also, the Oron-speaking tribe of Akwa Ibom call it ‘Iteh’, the Igbo call it ‘oti nkwo’ while Yoruba call it ‘Itun’.

It was gathered that upon the creation of Bayelsa State in 1996 from the old Rivers State, the weevil became popular because the state, which was the coastal part of Rivers, could boast of enough raffia palm trees in its swamps, where the weevil is extracted. Their specialty in preparing it earned it the name, Bayelsa Suya.

A nutritionist who spoke with our correspondent said the suya contains essential amino acids, B-vitamins, zinc and a high level of protein.

A major dealer of the delicacy at Ekeki Motor Park in Yenagoa, Mrs Happiness John, told Weekend Trust that the level of patronage was high because people are aware of its nutritional value.

Mrs John, who fries palm weevil in front of the park, said it had been a good business for her as people order for it in advance.

“Bayelsa people and other tribes like this special delicacy. Even people who stay outside the country always order for it.  Bayelsa Suya is better than snail. It provides protein; and if you don’t have strength, just eat the suya and thank me later.

“This is what God has given to us to use and maintain our body system. With what this Bayelsa Suya gives to the body, if you eat it regularly you hardly fall sick.

“It is used in cooking soup and as sauce for rice. They also use it in eating bread, yam, plantain and other delicacies that go with it. I have been into this business for years; and I don’t regret doing it,” she said.

Another dealer of Bayelsa Suya at the newly opened Bayelsa Transport Terminal at Igbogene, Tamuno Gospel, told our correspondent that since people realised the nutritional value of the palm weevil, its price has drastically gone high.

She said before the creation of Bayelsa State in 1996, the delicacy was only eaten by the people of the coastal areas of the state because they consider it as one of their natural staples, but with studies on the benefits of the weevil, the business has become lucrative.

Gospel, who said she also sold at other places, apart from the transport terminal, added that most young people buy from her and sell to commuters traversing various parts of the country along the East-West road.

She said 100 pieces of the prepared palm weevil could go for N20,000 or N25,000, depending on the mode of preparation and the area, while 200 pieces could be sold between N45,000 and N50,000.

She added that at the market and other business places in the state, a stick of the roasted or fried palm weevil containing five pieces goes for N500.

She said: “We go to rural communities to buy the weevils from either palm wine tapers or hunters, so, by the time you consider transportation and other logistics, as well as and the money used in buying from those that extract it from raffia palm in the bush and the cost of preparing it, the prices to go up.

“We are told that Bayelsa Suya has three types—two are like identical twins while the third has limbs. They could be eaten raw, fried or roasted. Most people like to combine it with our locally made cassava flake, popularly called ‘madiga’, which is a great source of strength.

“This is one of the endowments that God gave to Ijaw people so that we would live long and remain healthy. Our forefathers ate much of this, as well as sea foods; that was why many of them lived above 100 years. Go to most rural settings and see that people who feed on these natural foods are very strong, even at the age of 95 and 100 years.

Highlighting the benefits of palm weevil, a renowned environmentalist, Comrade Alagoa Morris, said the three species eaten in the state were nutritious, adding that they are oily and fatty. He also said some people use it in cooking rice and other foods as a source of protein. 

He said, “Biologically, these are insects in caterpillar stage of development. They are often sourced from raffia palm trees found in great numbers in our swampy environment, especially those raffia palm trees that are either fallen or standing but dead. It is believed that specific insects called beetles lay their eggs, which develop into larvae. At the final stage, if locals are unable to identify the particular fallen/standing dead trees laden with these creatures, they eventually get to the pupal stage in their circle of development into insects and end up as beetles. 

“While the Ijaw eat the three types of the weevil – doun, kolo and okoka—I am yet to see or hear that we eat any beetle. As a son of the soil, in years past, I also ventured to eat them raw as a mark of a local boy. Now, as a vegetarian, I can only reminisce. 

“At this juncture, it is very important for our people to be mindful if they must buy and eat this from strangers. I say so because there are others that look like them but are gotten from dead wood. These ones from dead wood are not the same as the ones from raffia palm. Just like the small snails found around refuse dumps or within the immediate community environment, our people don’t eat the ones from wood.” 

Confirming the nutritional value of palm weevil, a food technologist and former Bayelsa State nutrition officer, Comrade Ebimieboseighe Wilson, warned the people against eating it raw. He said there’s the need to cook, roast or fry it before consumption to avoid contracting pathogenic diseases, which may hide inside the weevil in the bush.

Comrade Wilson, who is currently the Director, Human Resource in the Bayelsa State Deputy Governor’s Office, said although a lot of people didn’t know the nutrient composition of the weevil, they still eat it. He said it’s a very healthy diet.

He said: “First and foremost, Bayelsa Suya is a delicacy in the Niger Delta region, especially Bayelsa State because we have a lot of raffia and palm trees here. It is a special delicacy we always love eating, either with cassava flake or locally made bread. Some people also eat it with conventional bread, some with plantain, rice etc, it depends on what you want. It contains a lot of nutrients, including unsaturated fat. It is not like animal fat; and the unsaturated fat can be broken down. It contains omega 3 and protein. The good side of it is that its protein is about 50 per cent to 60 per cent, while the fat is 20 per cent or 25 per cent. It also contains micro nutrients, such as iron, zinc, potassium and magnesium, as well as vitamin B 12, B6 and vitamin E. And the percentages are in diverse forms—the iron is about 10milligram, zinc is 5 to 7milligrams, calcium is about 3 per cent, potassium is about 3 per cent, magnesium etc. That is the beauty of it. 

“Furthermore “Vitamin B2 is 10micrograms, which is essential for the functioning of the neck, Vitamin B6 helps energy metabolism and body processing, and Vitamin E as an antioxidant protecting cells from damaging. It also contains caitine, which is the carbohydrate part of it, as well as provides fibre and supports blood health.

“A lot of people don’t know the nutrient composition, they just eat it, but it is a healthy diet. It is a good diet for everybody. But it is becoming very expensive because a lot of people are beginning to know its importance. The delicacy is very popular here, that is why it is called Bayelsa Suya.

“My advice to the people is that it is always better to heat it because it is not vegetable. You need to heat it so that if it contains pathogenic disease, it could be eliminated. Heating the weevil up to 60 degrees and above before eating it helps to denature most of the micros that are of serious health concerns to humans. So I advise that it is cooked, fried or roasted.

“The palm weevil contains the essential nutrients the body needs.

 

Bayelsa govt launches research for industrial production

Recently, the Bayelsa State Education Development Trust Fund (EDTF) inaugurated the Bayelsa Suya Domestication Enclosure Research Committee as part of the ongoing research project to ensure the production of the larvae in larger quantity for consumption and industrial use.

The acting chairman of the EDFT, Professor Francis Sikoki, who performed the inauguration ceremony at the University of Africa, Toru-Orua (UAT) in Sagbama Local Government Area of the state, expressed satisfaction over the progression of the research programme, noting that over time, the project would be beneficial to the economy and the people of Bayelsa State.

Also speaking, the executive secretary of the EDTF, Dr Alice Atuwo, expressed gratitude to the researchers for their painstaking efforts aimed at ensuring the domestication and commercialisation of the Bayelsa Suya project.

She also commended the UAT for the procurement of high standard research laboratory facilities for the project, stating that the Bayelsa Suya research programme should be vigorously pursued due to its economic value, adding that it would launch Bayelsa State into a faster lane in biotechnology and the scheme of things in the comity of states.

The lead researcher of the project, Prof Mansi El-Mansi, commended the EDTF for the bold initiative towards the sponsorship of the Bayelsa Suya domestication project.

He described the project as a treasure, noting that it would attract massive improvement in the lives of the people of the state. He also said Bayelsa Suya had the potential of producing enzymes for the production of alcoholic drinks and wine. He highlighted other benefits to include combustion of industrial and agricultural waste, low biotic, anti-biotic, as well as refreshment of the human body.