"This is a traditional Fijian seaweed dish served as part of a shared meal, although it's delicious by itself as a starter or snack," says Louis Tikaram. "In Los Angeles, I use a Hawaiian seaweed similar to what I used in Fiji. For all you Aussies, there's now a Fijian family company called Pacific Seaweeds that sells nama just as I used to buy it from Suva Market on Saturday morning."
Note Nama sea pearls or sea grapes are a sea succulent. Also known as umibudo, they're available from Good Grub Hub. Coconut scrapers are available from Asian supermarkets, but you can also remove the flesh from the shell, peel off the skin and grate it finely.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×