Dr Jone Hawea's Green Kokoda

CO HOST

INGREDIENTS

1 cup Seaweed cake Lumi cevata (buy prepared from the market-optional)
1 cup Lumi wawa (stringy pinkish red Seaweed)
1 cup Luluwa (bright green Seaweed)
1 cup Nama -rinse to remove sand (Sea Grapes)
1 cup Labe or Large leaf Ota (Forest Fern)
1 cup Karisi (Freshwater Watercress: young leafy tips)
10 Cherry Tomatoes (halved)
1 cup Green Matured mangoes (Diced)
1 Vara (Coconut Yolk-spongey centre of mature Brown Coconut)
½ cup Spring Onion (finely chopped)
Coriander (finely chopped to garnish)
1 cup Kota or Kora (Fermented grated Coconut)
Sea Salt (to taste)
Juice of 1 lemon
2 cups Miti (See below )

1 ½ cups Coconut Cream
½ cup diced Brown onion
¼ cup finely sliced Spring onion
Juice of 1 whole lemon or lime
1 Fresh chilli chopped fine
Combine all ingredients in a bowl

METHOD

  1. Wash and prepare all the sea weed selection and set aside.
  2. Wash and slice all vegetables and mangoes and set aside.
  3. Grate the coconuts and squeeze thick coconut cream into a bowl and set aside. (This is for the Miti).
  4. Roughly chop the spring onions and finely chop the coriander.
  5. Arrange the ferns and watercress on the platter and add tomatoes, mangoes, vara, fermented coconut gratings and spring onions. (spread out decoratively).
  6. Dress with the miti and garnish with the coriander then season with salt. Serve immediately with fresh chili and squeeze of lemon juice.
 

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