SEAFOOD is always a common sight in most stalls at the Suva market on Saturdays.
Nama a Fijian delicacy, is always a sellout at the market almost every day.
Also known as sea grapes, nama is the coolest looking seaweed you’ve probably eaten.
They are incredibly green and the tiny little beads kind of pop in your mouth.
They are sometimes used as a garnish but can also be served with raw coconut milk (miti) or in a salad raw with some chilies, onions, lemon, fermented coconut (kora) and tuna or shredded fish.
Market vendor Miriama Walesi said it was popular among tourists who visited our shores and made an effort to drop in the Suva market as well as locals who enjoyed it over lunch daily.
“I bought a bag this week from a middleman who came in from the Western Division for $10 and now selling it for $2 a plate.
“I can make a profit of more than $100 from a bag every day.”
A bag of 5kg would cost her $50 and she would make a profit of $40 at the end of the day.
She said they showed tourists how to prepare the sea grapes and after they tasted it, they would buy a lot to take back to their hotels.
Ms Walesi shared a nama recipe with this newspaper.
Nama and tuna
Ingredients:
nOne small red onion, chopped finely;
nTwo fresh tomatoes, chopped;
nA handful of coriander leaves, coarsely chopped;
nHalf telegraph cucumber, chopped;
nOne can of tuna with chilli, drained;
* Four tbsp fresh lemon juice,
* Four tbsp coconut cream (optional) and;
nSea salt and freshly cracked pepper to taste.
Method:
nRinse the nama in fresh water for 10 minutes to remove excess salt and also plump them up;
nPlace other vegetables in a bowl;
* Add the nama, coconut cream, lemon juice, coriander and seasoning;
nCombine gently; and
nServe cool or at room temperature.
