A mild-flavoured, slightly salty, purplish indigenous New Zealand seaweed. Usually sold naturally dried in bite-size fronds or as a powdered seasoning, it is closely related to Japanese nori and Welsh laver. Use karengo in soups, sauces, dressings, pasta and rice dishes and omelettes. Add at the end of cooking if wanting to sprinkle it toasted or crisp as a garnish. It can also be steamed. Available from supermarkets or specialty food stores. It will keep well stored in a cool, dark place.
Karengo is rich in vitamins A and B12, iron, zinc and iodine. Peter Gordon explains how to use karengo and other indigenous ingredients here.