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You might recognise this plant creeping along beach dunes in the coastal areas of Australia. With its vibrant thick leaves and purple flowers, this succulent grows in dry, rocky and sandy conditions. With maximum sun and minimal water required for it to truly thrive, it really is a low-maintenance plant. So much so, that perhaps you may not have not really noticed, let alone consumed, it before.
What is karkalla?
Karkalla, also known as pig face, ice plant, sea fig, and beach banana (due to it's curvy appearance), is a very versatile plant and has been used by Indigenous peoples as a viable food source.
That somewhat unfortunate 'pig face' name is apparently a reference to its looks: the plants' flowers are said to resemble exactly that – a pig's face – perhaps you might need to use your imagination here. The plant produces bright pinky-hued flowers in spring and summer and the fruit is ripe when the flower is pollinated and turns a deeper red colour, which makes it a lot more obvious to spot among the leaves.
How do you eat karkalla?
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Every part of the karkalla plant is edible, the flowers, the leaves (great in dishes such as the stir-fried pepperberry beef with native greens above) and even its water – it contains a lot of drinkable moisture. This juice takes on aloe vera-like properties and has been used to soothe burns, bites and stings. The fleshy, juicy leaves have a slightly salty taste and because of this it makes for a great salt substitute – it works wonders in salads, and is a great accompaniment to meat, seafood or even egg dishes – perhaps your next breakfast addition?
What can I do with it?
The tough outer skin is discarded and the tangy fruit inside can be eaten raw or cooked. Squeeze the bottom of the leaves to collect the juice, seeds and fruit. The flesh tends to have a slightly gelatinous texture similar to that of kiwi fruit, strawberry or even a salty fig. It's also a great addition to a pickle, chutney or jam.
Quick pickle recipe
- 1 cup hot water
- 100 ml vinegar
- ⅓ cup sugar
- 1 tsp salt
- Orange or lemon peel
- 2 bay leaf
- 1 tsp black peppercorn
- 2 handfuls pigface/karkalla, thinly sliced
1. Combine the hot water and vinegar with sugar and salt in a bowl. Stir until the sugar and salt have dissolved.
2. In a large jar, place your peel, bay leaf, peppercorns and pigface.
3. Pour the hot liquid over the pigface and spices and leave to sit for at least 15 mins or until cool.
4. Store in the fridge.
What other recipes can I make with karkalla?
Karkalla adds a salty, juicy pop to salads, stir-fries and more. This wild rice salad with macadamia cream and karkalla is a great way to use it.
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It can also add intrigue to sweet dishes, such as Nornie Bero's charred peaches with wattleseed ricotta recipe.
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Where can you get it?
There are about 30 species, and while many species are also native to South Africa and Europe, six of those are native to Australia. The plant grows all year round, although its purple daisy-like flowers tend to flourish in the summer and autumn months, which is when the fruit is ripe and ready. Foraging may be illegal in some situations. However, because it is quite a low-maintenance plant, it is easy to grow your own and many nurseries around Australia can get you started.
You can also buy it from some specialist food stores and greengrocers and sometimes find it at farmer's markets.
Don't be surprised if you see it being used more and more as many restaurants here and in Europe have already incorporated it onto their menus.
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