Māori / Aotearoa · III The Pantry
Karengo — NZ Native Seaweed
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Origin
Māori/NZ
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Description
Karengo is gathered from intertidal rocks during late winter. It is washed to remove sand, then sun-dried on racks. The dried sheets are dark purple-red, paper-thin, and intensely flavoured. Karengo can be eaten dried (as a snack, similar to nori), rehydrated and added to soups, crumbled over dishes as a seasoning, or sometimes added to the hāngi for aromatic depth. The flavour is deeply marine — more intense than nori, saltier, with a mineral complexity from NZʻs clean waters.
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The Thread
—Karengo is the NZ expression of the same sea vegetable tradition that produces Hawaiian limu (seventy species named), Japanese nori, Korean gim, and Filipino ar-arosep. The seaweed thread runs paralle
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Flavour Context
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Pillars V — VII
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