Shellfish
West African Bloody Cockle
Combé
Coastal Guinea-Bissau (Bissau / Bijagós Archipelago), Guinea-Bissau
West African bloody cockle (Senilia senilis) harvested from Bijagós mudflats; thick-shelled bivalve with red hemoglobin-rich flesh; lives closer to the mud surface than other shellfish; important in ceremonies; harvested by women using sustainable traditional methods.
Original eatfuls sticker artwork
What it is
A closer look at West African Bloody Cockle.
West African bloody cockle (Senilia senilis) harvested from Bijagós mudflats; thick-shelled bivalve with red hemoglobin-rich flesh; lives closer to the mud surface than other shellfish; important in ceremonies; harvested by women using sustainable traditional methods.
What to look for
Know it when you find it.
Thick, dark shells with distinctive red 'bloody' flesh inside; the hemoglobin gives the meat a dark red colour; eaten grilled, steamed, or in stews; sold at Bijagós markets; culturally significant in traditional ceremonies; the red flesh is distinctive and unusual for a bivalve.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to West African Bloody Cockle.
Names around the table
One food, more than one name.
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