Culinary Information

Download your Farmed Karengo Recipe Brochure

Karengo Fronds are bite-size pieces cut from the whole leaf; it can be eaten as a snack or used like a herb. Fronds suit many applications, ingredient in dried crunchy snack, garnish on pizza or an anchovy replacement in many Mediterranean recipes (making them vegan while preserving the original flavour!). In many traditional recipes, it is boiled into a paste served on bread (NZ Maori) or rolled in oats & fried (Laver bread, a Welsh breakfast delicacy!).

Farmed Karengo is slightly different from the Wild Karengo from NZ. It is darker with green-gold hues instead of the purple we are accustomed to in the NZ variety. Karengo has a mild marine flavour that changes with the level of moisture: - straight from the packet, the taste is akin to that of mushrooms - when moist, tastes more like anchovies - when dried crispy it has a nutty flavour. Karengo doesn’t need to be re-hydrated for most culinary applications as it readily picks up moisture from surrounding ingredients.
Karengo fronds are delicious added to omelettes, seafood, stir-fries, lamb, starches, mushrooms, pasta, tofu, nuts & seeds. Karengo fronds make a tasty addition/garnish to fish dishes, salads and soups.

Karengo will preserve for many years, kept dry and away from light.