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Recipe: Defariti seaweed salad<br />
This recipe for seaweed salad<br />
comes from Ililai in Lautém. It is<br />
usually made with defariti (asu liman)<br />
seaweed, a common green alga that<br />
grows on rocks and coral rubble in<br />
intertidal and subtidal areas. This<br />
species, probably Dictyosphaeria<br />
versluysii, is composed of large<br />
bubble-like cells which give it a<br />
pleasant crisp and juicy texture<br />
when eaten.<br />
Serves 4, as a side dish<br />
Ingredients<br />
1 small bowl<br />
(approx. 2 cups)<br />
6 chillies<br />
1 finger-length piece<br />
(approx. 6 cm)<br />
defariti seaweed<br />
ginger<br />
3 cloves garlic<br />
½ teaspoon<br />
salt<br />
2 small red onions<br />
4 spring onions (or basil<br />
leaves)<br />
1 lime (for juice)<br />
¼ teaspoon<br />
pepper<br />
Nutritional information is not available.<br />
Method<br />
1. Pick over and clean the defariti seaweed<br />
to remove any pieces of rock or algae,<br />
wash thoroughly with fresh water, then<br />
rinse with hot water (to soften). If hot<br />
water is unavailable, once the salad is<br />
prepared, cover and allow to stand for<br />
5 minutes before serving.<br />
2. Wash/peel the chillies, ginger and garlic.<br />
Crush together with the salt to form a<br />
paste. Peel the red onions and slice along<br />
with the spring onions.<br />
3. Squeeze the lime juice over the seaweed.<br />
4. Add the chilli mixture and stir through<br />
the seaweed.<br />
5. Add the onions and pepper and mix.<br />
6. Dish onto a plate and serve.<br />
Cooking fish and seafood in Timor - <strong>Leste</strong> 87
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