Salads
Nama Salad (Sea Grapes with Coconut and Tomato)
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Fresh nama (sea grapes), rinsed
- 1 medium Tomato, finely diced
- 1/4 medium Red onion, finely diced
- 100 ml (1/2 cup) Coconut cream
- 1 tbsp Lemon juice
- 1/4 tsp Salt
Method
- Rinse sea grapes gently in cold water and drain well.
- In a bowl, combine tomato and red onion.
- Add sea grapes, coconut cream, lemon juice and salt.
- Toss gently to avoid crushing the delicate sea grapes.
- Serve immediately, chilled, as a light side salad.
Introduction: Nama, or sea grapes, are a delicacy harvested from Fiji’s reefs and shallow waters, prized for their briny pop and unique texture, traditionally tossed simply with coconut cream and tomato as a refreshing side.
Cultural Background: Nama, or sea grapes, are a delicacy harvested from Fiji’s reefs and shallow waters, prized for their briny pop and unique texture, traditionally tossed simply with coconut cream and tomato as a refreshing side.
Tips: Handle sea grapes gently — they burst easily and lose their signature pop if over-mixed. Serve within an hour of assembling for best texture.
Variations: Add finely sliced chilli for heat. Swap lemon for lime juice for a more tropical note. Already vegetarian and vegan as written.
Storage: Best eaten immediately; does not keep well once dressed.
Reheating: Not applicable — served cold.
FAQs:
Q: What are sea grapes?
A: Nama are a type of edible seaweed with small, grape-like bubbles that pop with a briny burst when eaten.
Q: Where can I find nama outside Fiji?
A: Look for ‘sea grapes’ at Asian or Pacific specialty grocers, sometimes sold as ‘umi-budo’.
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