OTHER PEOPLE’S IDEAS

Wairarapa Times-Age, 29 September 1939, Page 8

OTHER PEOPLE’S IDEAS

EDIBLE SEAWEED

(To the Editor.)

Sir, —I noticed in a Wellington paper a letter inquiring if anyone could give information about edible seaweed. . I myself know of it, and have eaten it, but it requires an acquired taste before one can relish it. The Maori name for it is karengo, pronounced kar-ray-ngo. In different parts of New Zealand it is called by other names, but karengo is the Ngatikahungu name for it. It is known to the botanists as laminaria. It grows plentifully on the East Coast. The Maoris of the Wairarapa made trips to the coast in the spring time when this karengo was at its best. It has a leaf something like a small spinach, being soft and shiny and of a green colour. The runners are about two feet long, and it is mostly found in shallow water. It is gathered, washed and dried. If properly dried it will keep for years. After being dried it is rolled into bundles for transport. The mode of cooking is to cut it up very fine, then scald it with the water in which fat meat has been boiled, pork for preference. This brings the karengo back to its natural softness and colour. To my idea another ten minutes’ boiling would greatly improve it and release more iodine for which the karengo is noted. The Maoris used to drink all the water in which it was softened. No doubt it was the iodine that kept the Maoris free from goitre. I am, etc, TAARI PENETA. Masterton, September 28.