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.