In the heart of the Niger Delta, particularly in Bayelsa State, a unique local delicacy has gained popularity—Bayelsa Suya. This special treat is made from the larvae of the raffia palm weevil, a beetle commonly found in palm trees across Bayelsa and other parts of Nigeria.
Why Is It Called Bayelsa Suya?
Bayelsa State was carved out of the old Rivers State in 1996. With its vast coastal swamps rich in raffia palm trees, the state became known for harvesting weevil larvae, a skill that locals mastered over time. The way they roast and prepare it, much like traditional Nigerian suya, earned it the name Bayelsa Suya.
Nutritional Value
This delicacy is not just about taste—it is packed with nutrients. Bayelsa Suya contains essential amino acids, B vitamins, iron, zinc, potassium, and magnesium, making it a high-protein food source. Because of its rich nutritional value, more people have embraced it, turning it into a thriving business in the region.
How Is It Eaten?
Bayelsa Suya is enjoyed in various ways. It is commonly paired with:
• Cassava flakes (garri)
• Madiga (a type of unleavened bread)
• Tea (as a breakfast meal)
• Rice, yam, plantain, and soups
The unique, smoky flavor and crunchy texture make it a favorite among locals and visitors alike.
A Must-Try Delicacy
If you ever find yourself in Bayelsa, don’t leave without tasting this special delicacy. It’s not just food—it’s a part of the culture, history, and identity of the Bayelsa people. Would you try it?
