What four ways are the oysters cooked by the Jola people?
The island's proximity to the river and the ocean suggests that the area is suited to fishing and related activities, yet the indigenous people, mostly land-dwellers, have long been content to practise artisan fishing, just to supply their own daily needs. Pirogues cut from the trunks of kapok trees are most often used, along with traps, nets, baskets, and fences. In the early 20th century, experienced fishermen from other parts of Senegal, along with others from Mali, Guinea, and Ghana, developed deep-sea fishing on the island and introduced new equipment.The collection of shellfish, especially oysters, is another traditional activity which still takes place in Casamance, which is one of three oyster-producing regions in Senegal, along with Petite Côte and Sine-Saloum. Oysters collect on the roots of mangrove trees which are uncovered at low tide. They are harvested during the dry season, mainly by women, who control, from harvest to distribution, an activity that requires little investment and provides them with some financial independence. Oysters are an important component of the family diet. Rich in dietary minerals and vitamin C, they are the second largest source of animal protein among the Jola people after fish, followed by chicken, and pork. Oysters are readily associated with rice, the staple food, and in times of shortage, even replace it. Locally, oysters are boiled or grilled on a wood fire and consumed with a spicy sauce. Those destined for sale or preservation, however, are sun-dried or smoked. In some villages, including Carabane, they are kept alive for several weeks before being transported to market. Oysters are also a source of income, and Carabane is located in the center of the collection zone, which is one of the reasons why boats formerly called at the island. Oysters were once easily transported from Carabane to Dakar, where they were either sold by the pickers themselves or by hawkers.
boiled grilled sun-dried smoked