Periwinkles, called isam in the South South, are small sea snails with a firm, chewy bite and a clean, briny sweetness. They are cooked in the shell and picked out with a pin at the table, which is half the pleasure of eating them.
They belong in the seafood-heavy soups of Calabar and Akwa Ibom cooking: afang, edikang ikong and a good pot of okro, alongside dried fish, crayfish and kpomo. Add them to your own pot or to a soup you are ordering from us.
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