Zulema Muñoz collects seaweed in a small coastal town 100 miles south of Santiago, Chile. A photo published by Inter Press Service shows her emerging from the water with a green bag tied at her waist, two large seaweed plants trailing behind her like Medusa’s mane. A good week may see her cut 1100 pounds (just under 500 kilograms) of seaweed from the rocks where it grows, IPS reported.
Seaweed has a long history in South American cuisine, one that predates colonisation. The indigenous cooking of Chile made frequent use of protein-rich cochayuyo, the most abundant of the country’s 750 species of seaweed. Today,cochayuyo is commonly found in place of meat in charquicán, a traditional stew, as well as salads, empanadas, and ceviches.
Today, what’s old is new again. Call it a “re-enchantment with algae,” as Axel Manríquez, head chef at the Plaza San Francisco Hotel in Santiago, told IPS — and South America’s best chefs are also some of kelp’s best boosters.
Like Muñoz, chef Rodolfo Guzman hunts Chile’s shoreline for seaweed — in addition to sea figs, beach chard, sea parsley, rock clovers, and sea asparagus — for his award-winning Santiago restaurant, Borago. Working closely with biologists, anthropologists, and mushroom specialists, he developed a menu of haute Chilean cuisine based on these indigenous marine plants. Sound like a famous restaurant in Copenhagen? In neighboring Bolivia, Claus Meyer, the other half of the team behind Noma, opened the restaurant Gusto with a similar goal. Showcasing the region’s native produce, Gusto serves alpaca, llama, and river trout with cochayuyo.
Kelp as the new kale is a global trend too, and for good reason. Nutritionally, seaweed is packed with iodine and other nutrients, and its umami-heavy flavor appears on trend-making menus - for example, in Google’s New York cafeteria.
“It’s a kelp tsunami,” Bren Smith, kelp crusader, said in a recent interview with TakePart. “I was expecting 10 years to get people to eat this weird, disgusting stuff.”
While 83 per cent of cultivated sea vegetables are produced for human consumption, we aren’t just eating it. Seaweed is used in fertilisers and animal feed, and seaweed-based food additives are likely in many products in your kitchen and bathroom right now. Carrageenan, made from red seaweed, is in everything from shampoo and toothpaste to ice cream and vegan hot dogs. For years, scientists have been talking about its potential as a biofuel.
While seaweed grows readily, there isn’t an infinite supply — and there are concerns that humans are taking too much of the wild stuff. “It is possible that overexploitation of natural seaweed resources could lead to significant ecological, economic, and social consequences at local, regional, and even global scales,” a global team of scientists wrote in the Journal of Applied Phycology. In Latin American countries like Brazil and Peru, where the seaweed industry is based on harvesting wild seaweed rather than cultivated, the authors called the need for environmentally friendly models “urgent.”
On this front, Chile has been a leader in sustainability in South America not only for the seaweed stock but also for the food security of its residents. The Chilean government passed a law to promote re-population of natural seaweed beds. By providing compensation to small seaweed collectors, the government promotes seaweed cultivation and provides livelihoods.
Continuing to develop sustainable seaweed models like Chile’s throughout Latin America could increase food security and the quality of life for women like Muñoz. Take Tanzania: There, 90 per cent of seaweed farmers are women, and the industry has “liberated them from poverty.” There’s a domino effect: Across the globe, when women gain economic independence, childhood malnutrition goes down, and education goes up.
It’s like Chilean President Michelle Bachelet said at last year's FAO conference: “Women hold the keys to food security.” For some, that key is kelp.
"If you love crunch and you love seaweed, these are your perfect homemade chip. You can cut them into a uniform shape of your choice. Squares or strips are fine, as long as they are even, otherwise they will finish cooking at different times. They are dangerously moreish, so make sure you make plenty. Great as a beer snack!" Poh Ling Yeow, Poh & Co. 2
This rice dish calls for firm tofu and creamy spinach. The kombu adds the perfect earthy touch and is a delicious way to incoporate seaweed into your meal.
I lived in Asia for five years and I’m a big fan of Japan’s flavours and techniques. This dish came about from a very traditional Japanese recipe for eggplant – grilled, peeled and dressed, then finished with togarashi, a mixed chilli seasoning. We’ve developed it a little further using local produce.