it’s a Fijian delicacy served with fresh fish mixed in coconut milk — and not forgetting a side-dish of moli (lemon) and rokete (chilli). Ota or young fern is a source of food that goes back into the generations of rural families — passed down the ancestral line for the survival of the tribe.
Today it continues to serve its purpose and is a key survival produce for these families — who say ota is a reliable money earner at the markets.
Women from the interior of Naitasiri, Tailevu, Sigatoka and Ra, are often seen at the market selling this fern for $1, $2 or $3 a bundle.
Ilisapeci Vuira of Nausori sells ota, but she said, customers would not see any on weekdays until Friday.
“When these vendors come to the market, we notice the demand is high,” Ms Vuira said.
She said, farmers would fetch ota from the interior on Thursdays. They are then wrapped in via to keep it fresh before it’s delivered to the market to be sold.
Roadside stalls also have these ferns on this particular day, because many iTaukei families, enjoy ota on Sundays with fish and coconut milk, kokoda or salad.
It grows tall, about 2 ½ ft high and along the river banks.
Ota has a spring like grassy aroma and feels healthy and its nutrient levels are off the charts with blood cleansing chlorophyll being top on the list.
Like most Fijian dishes it is swimming in a sweet bath of coconut milk which the ginger helps to lighten.
If you are one of those folks who don’t like coconut (you need to get your tastebuds checked), you can make this without the coconut milk and just continue to sauté it until it is completely cooked and tender.
Ota is a delicious Fijian super food full of potassium to keep your heart healthy. Don’t have any ota available? You can make the same salad with pumpkin tops, just de-furr them.
Below is a recipe of ota sei with coconut millk (miti).
Ingredients
* 1 bundle of ota (young fern shoots)
* 1 medium onion
* 4 ripe tomatoes
* 1 small cucumber
* 1 small green capsicum
* Juice of two lemons
* 1 coconut grated and made into coconut cream
Method
Step 1: Break off the top part of ota and blanch in boiling water
Step 2: Put blanched tops in cold water. Shred ota with a sharp pointed knife.
Step 3: Drop in basin filled with cold water.
Step 4: Chop all the remaining vegetables and set aside.
Step 5: Drain all the water from the ota. Place in serving dish and add chopped raw vegetables.
Step 6: Add coconut milk
To clean the ota, pluck off the top stem and top fronds from the main stem.
Towards the bottom of the stem the other fronds tend to be more woody, so only remove the leaves.
Pinching each side of the frond pull backward to remove leaves. Wash thoroughly and drain well.
Heat a medium-sized stock pot over medium heat and add oil and onion. Saute until tender about 3-4 minutes.
Add garlic, ginger and chili and sauté another two minutes.
Add ota and sauté for 5-8 minutes until tender and wilted.
Add coconut milk and salt, stir to combine. Cover and simmer over medium low heat stirring occasionally for 15-20 minutes until the ferns have softened and the coconut milk has reduced and thickened. Serve with boiled cassava, lemon and chilies as a garnish.
Step 7: Pour coconut cream and lemon juice over the ota and vegetables and serve.
