Divers on board
The diving season lasted from June to September, when tribesmen abandoned their desert or farming life for a slender chance of making a fortune diving for pearls.
Each boat carried a crew of between 15 to 80 sailors. The men slept and worked on dhows as little as 15`metres long.
Refreshment during the day was limited to a little coffee. An evening meal of dates, rice and fish was often their only nourishment.
The crew would open the oyster shells
the following day
The crew consisted of:
Nukhada: Captain, often the owner of the boat
Mijadimi: Captain''s assistant
Nahham: Singer
Ghais: Diver with strong slim physique
Saib: Puller with strong powerful shoulders
Walaid: Trainee, boys as young as 10
Jallas: Cook
Knife (Miflaket) and a notebook
Knife (Miflaket) was used for opening oyster shells in the hope of finding a beautiful pearl. It was done with a certain sense of tradition, in complete silence under the supervision of Nukhada.The pearls were then wrapped in squares of red cloth.
Each diver's tally was noted in the Nukhada's Notebook.
It is now a rare record book of debts which reminds of the harsh life faced by divers and their families.
On board the jallas used to cook food for the crew members.
Cooking pots, serving plates, rice ladles and curry spoons were the basic items used for cooking.
Utensils used on board to cook food