A Taste of New Zealand - Karengo

Karengo
Closely related to Japanese nori and Welsh laver, the red seaweed karengo (Porphyra species) is a delicacy to Māori. Found growing on intertidal rocks on exposed coasts, karengo is picked and sun-dried in winter months. It keeps for a long time in a dry condition. When used in cooking the dried seaweed is steamed or simmered for 30 minutes.

Nutrition Facts
sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as bodily requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants.

Sea vegetables contain iodine, sodium, potassium, calcium, magnesium, phosphates, sulphates, chlorides, bromides and other nutrients in a well balanced form. Moreover, many natural nutrients are easier to assimilate than ones that are artificially produced.

Virtually all sea vegetables contain an abundance of the trace elements, including zinc and magnesium. Sea vegetables are easily prepared and are widely available in natural foods stores. You do not have to eat great quantities of sea vegetables in order to enjoy their benefits.

Seaweed has an alkalising and normalising effect, making it ideal for an often over acidic Western diet.

Now, what can you do with Karengo?

Starter: Karengo Salsa

1 onion, sliced1 capsicum, chopped
1/4 cup avocado oil
1 teaspoon chopped chillies
6 cups tomatoes, peeled
15 grams Pacific Harvest karengo flakes
1/2 cup coriander, chopped

Soak the Karengo in a cup of boiling water for 10 minutes. Saute the onion, capsicum and chillies in oil for 5 minutes. Add the tomatoes and karengo and cook for another 5 minutes. Add the coriander and serve with tacos, enchiladas, refried beans or use as a dip with corn chips, etc.

Main Course: Karengo Stuffed Potatoes

6 large potatoes
1 small onion, finely chopped
1 cup grated Colby cheese
1 teaspoon Kawakawa
1/2 teaspoon salt
25 grams Karengo fronds (chopped)
1 cup boiling water1/2 cup milk

Scrub potatoes and bake in a moderate oven for 1 hour or until cooked. Allow to cool and cut off tops - reserve. Carefully scoop out flesh without damaging the shells. Place the flesh in a bowl with cheese, milk, Kawakawa , onion, salt and pepper. Pour boiling water over Karengo, leave to stand 10 minutes and drain well. Add to potato mixture, stir well and fill the potato shells. Replace tops and bake in a moderate oven for a further 15 minutes.