Limu ʻeleʻele is a hair-like limu, dark green in color which grows on small rocks hidden in fine sand. Common where there is freshwater streams entering the ocean or underwater springs.
Limu ‘ele’ele gets its name, “black limu”, from its dark green appearance, especially when it is standing.
Dark green, hairlike.
Near freshwater.
Grows in tufts
Dark green, hairlike. After preparation, it gives off a strong, sulfurous odor. Common wherever there are freshwater intrusions, such as freshwater streams entering the ocean, or underwater springs.
Limu ‘ele’ele can be salted and allowed to ripen, developing a stronger flavor and texture. It has been used in traditional Hawaiian dishes and is still enjoyed today in modern cooking – in everything from stews to salads. Its mild, oceanic taste pairs well with local ingredients.
Simple, delicious ways to enjoy this nutritious limu at home.
A tangy, flavorful side dish with a unique taste.
Wash and drain the limu, cut into 6-inch sections. Combine the remaining ingredients and work into the limu, mixing well. Serve chilled.
A hearty Hawaiian classic with a special island twist.
Heat the oil in a heavy frying pan or Dutch oven. Add the garlic and stew beef. Brown meat. Mix the water and tomato paste and add bay leaf to the meat. Cut the celery, onion, carrots, and potatoes or taro to stew size; add to pan, and simmer for 45 to 55 minutes. Season with salt and pepper. Place a tablespoon of prepared limu ʻeleʻele on top of individual servings.
A simple way to add island flavor to any dish.
Wash and clean limu well. Spread on a screen or pan and dry in full sun for about 3 to 4 hours. Complete the drying in a warm oven (150 degrees F). When completely dried, it should be brittle and very dark. Powder the limu by crushing or grinding in a food mill. Add salt and combine it with an equal amount of white sesame seeds. Dried and shredded nori can also be added. Serve sprinkled over hot rice.
Fresh, savory and full of flavor.
Cook the garbanzo beans as directed on the package. Drain, cool. Combine with limu and onions. Prepare the marinade and pour over the beans, onion, and limu. Toss thoroughly, breaking up the mats of limu. Serve chilled as a main salad.
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