I had never heard of Sea Grapes until Fred and I visited Fiji earlier this month. They are a type of seaweed. They are pictured here, for sale, at the Savusavu market on the island of Vanua Levu. Locals might mix them with Kora (a fermented coconut paste), freshly grated coconut, chilli, lemon juice and salt. Alternatively they might be presented in coconut milk with finely diced onions, chillis and lime. These dishes burst with flavour and are crunchy, creamy and piquant all in one mouthful. They really get your tastebuds going. They are quite delicious and I think they would qualify as an eye-opening vegan appetizer. Too bad I can't get hold of the ingredients and experiment with some recipes here in the USA.
I've tried Nama. Have your tried Ota, it's a Fijian dish using a type of fern shrub.
ReplyDeleteUsed as a compliment to Fish dishes using coconut milk, onions, chillies etc.
Anyway's here's my blog on Fiji current affairs.
I found these in Japan sometimes, and ran into a company at FoodEx Japan, an annual food industry trade show, which was promoting them.
ReplyDeleteIt seems they don't survive ocean freight very well and even with air freight would probably have a very short shelf life. They didn't think freezing them would work well, alas, although I'm sure someone has tried.
Bula! I am wishing I was back in Fiji now. I particularly loved having fresh tropical fruit every morning for breakfast. Passion fruit is much better when it has just been picked, as are guavas and papayas. The fish always tasted better, too, especially when you could see them bringing in the daily catch before dinner. Did you enjoy the kava?
ReplyDeletelamnar_flow - thanks for the Fiji link. I am building a fiji blog so I will link to you there.
ReplyDeleteWill take a while!
Jason - its proba best if we save these treats for our vacations and then and try eating more locally in our every day lives,eh> Makes travelling more special.
megwoo - they do look amazing - sculptural even.
Johnathan - i wish too! I like the kava - i have a kilo in the fridge
ready for my fiji feast party.
pseudo chef -
I think you might be mean the Palusami. There is going to be a whole lot more about Fiji and food on this blog over the next few weeks - just in case you need another reminder of heaven!
sam
could you not find it at an asian market, perhaps? we harvest it here for individual use, but in recent years i've been wary about where i've searched for it, as there's so much more bacterial pollution these days, and in the mainland, you'd have to contend with industrial pollution as well. not to mention red tide. i guess you'll just have to take another holiday in fiji....
ReplyDeleteanother holiday in Fiji is not something I'd say no to right now...
ReplyDeletethe photo resembles the little gibbly springy things in the "James & the Giant Peach" movie.
ReplyDeletehmm-- wonder if they're tastier than raisins ;-)
WE EAT THIS IN THE PHILIPPINES, FRESH LIKE A SALAD WE MIX IT WITH CHOPPED TOMATOES AND SOME TYPE OF A WATERY FISH PASTE THEN WE EAT IT WITH FRIED TILAPIA OR ANY OTHER FRIED FISH.
ReplyDeleteI can't believe it took me so long to come across your blog! Ota (a young fern) is delicious but a pain to clean.
ReplyDeleteAll the Fijian dishes (and some of the places) you feature here on your blog brought back so many nice memories, thank you! We are off to Fiji again in six months... yeah!
ha ha - that's funny - we are off to fiji again in 6 weeks! yeah yeah yeah!
ReplyDelete