To get straight to the point — yes, seaweed is underrated. I loved this dish! The seaweed was carted back from Atauro Island where it was sold at the Saturday market for $1. The bag, bigger than the backpack I’d brought for 3 weeks in Timor Leste, weighed enough to topple me when I first picked it up. Nonetheless, I carried it home, just, as I thought about Berta and other friends telling me that seaweed from the Atauro market was a must.
The seaweed is washed to remove some of the salt, given a quick dunk in boiling water, and dressed with chilli, vinegar, onions and tomatoes. Sour, but like the simple Portugese Pasta, a perfect match for the other platters of flavours spread across the table for a festive night.
Prep time: 10 mins (if you’d like to include from pick up to cooking time, make that 4.5 hours and a tight shoulder)
Cooking time: less than 5 mins
5 kgs edible seaweed
3 brown onions
4 large tomatoes
4 cloves garlic
1 tablespoon vinegar
1. Rinse the seaweed
2. Drop the seaweed into boiling water for a few minutes, then remove. Cool.
3. Add sliced onions and tomatoes, and chopped garlic. Add vinegar.
4. Serve chilled
~ Heidi x