Culinary Information

Download your Wild Karengo Recipe Brochure Wild 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!). Wild Karengo is hand-harvested from the wild and slightly different from the cultivated nori from Asia It 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 has a cellophane-like texture and doesn’t need to be re-hydrated; it readily picks up moisture from surrounding ingredients. Wild 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. Wild Karengo will preserve for many years, kept dry and away from the light. See what 'My Foodbag' says about Karengo