IN response to Savenaca Vakaliwaliwa’s (FT 5/7) letter, cooking the sea cucumber is a fine art that requires using the best ingredients and precise temperature control.
During my mis-spent youth, I used to collect sea cucumbers along the Veiuto foreshore.
We had a special way of cooking this delicacy in Raiwaqa.
The sea cucumber was put in a pot of hot boiling water, chopped onions added, chillies, seasoning and the most important ingredient a lovo stone from the garden was added to the concoction.
It was then left to simmer for the next 5 hours, allowing all the flavours to concentrate and infuse.
The pot was then taken off the heat. The sea cucumber was then removed and given to the neighbour’s dogs to eat. We then feasted on the lovo stone.
Bon apetit.
