What eat in New Zeland? 🇳🇿 The most popular New Zeland algae 🥄

Karengo is a type of edible seaweed, more precisely red algae of the Porphyra genus, which is indigenous to New Zealand. It ranges from dark green to purple in color and has a firm texture and mild flavor. After it is collected at rough-water rocky coasts, it is sun or oven dried and can be incorporated into various dishes or used as a condiment.

Fig. 1. Typical landscape in New Zeland

The plain version is commonly eaten as a snack, while the flakes are mainly used as a food supplement. Recent research has shown that there are more than 35 different species of karengo in New Zealand, and most still do not have scientific names.

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.

Māori traditionally used a few species of red and green seaweed as food, and bull kelp or rimurapa, with its inflatable blades, for storage. Karengo (Porphyra species), the most commonly eaten seaweed, is fairly tasteless when fresh but has a distinctive fishy taste when dried. It is pulled from tidal rocks in winter and spring and usually air-dried before use. Karengo was an important supplement to the winter diet of Māori because of its high nutritional value – up to 30% protein, and rich in vitamins and iodine. It reconstitutes readily in water and may be boiled or fried in fat. Dried karengo was sent to members of the Māori Battalion in the Middle East during the Second World War.

Fig. 2. Fresh karengo on rocks

Source:

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https://www.tasteatlas.com/karengo

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http://www.greatearthexpeditions.com/tour/new-zealand/

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https://teara.govt.nz/en/photograph/4599/karengo

studenoga 04, 2022

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