Karengo – Wild Nori from NZ – how to use it?

Karengo, is closely related to Japanese nori and Welsh laver. Nori  is the most consumed seaweed in the world. It is eaten many different ways according to traditions: toasted sheets for sushi in Asia, or thick boiled paste for laver bread in Wales. The native seaweed from NZ is harvested in NZ between July & September and is a delicacy to Maori who use it in their traditional fare. One of the ways Maori people have used it, is boiled with butter and used it as a spread on bread.

Tthere are several varieties (Pyropia/Porphyra genus) of Karengo/Parengo growing around NZ, with slight variations in colour, taste & texture. Our Premium karengo features an intense purple colour, is soft and provides a variety of taste sensations depending on the level of moisture - from the packet, the taste is akin to that of mushrooms; when wet, more like anchovy; and when dried crispy it has a nutty flavour.
Because it is cellophane-thin, it doesn't need to be re-hydrated, it will easily pick-upmoisture from the surrounding ingredients.

Karengo can be used in many different ways:

  • a wholesome vegetarian alternative to anchovies in mediterranean recipes
  • a delicate vegetable garnish for fish, seafood & root vegetables
  • a moorish snack when roasted gently with nuts & seeds
  • a colourful herb for vegetable bakes, salads, omelettes & dips
  • a nourishing seasoning for fish/meat/vegetables, sauces, smoothies & dressings

Karengo is a great seaweed to consume everyday; with nearly 30% protein and a large amount of its weight consisting of minerals, it will keep the body mineralised & nicely nourished.

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