Faiai Limu

Faiai Limu
(Seaweed)
4 cups limu (any variety except the green grape-like seaweed)
1 cup coconut milk cup
1/2 chopped onion
1/4 teaspoon salt
1 12-18" banana leaf
The limu does not need rinsing in tap water. However, it must be
thoroughly rinsed in seawater before removal from the ocean. It does not
need chopping either since it will dissolve in the cooking process.
Pass the banana leaf over heat to soften it. It must not have holes in it,
nor the hard rib attachment. Place limu in the center of the leaf. With both
hands, gather and fold edges of leaf in cup or circular shape. Before closing,
pour in coconut milk. (Add salt and onion to the coconut milk before adding
to the limu). Tie a string about 2.5 to 3 inches from the edges to seal in the
milk. Bake in the ground oven (umu) or electric oven for 1 hr. Served with
taro, breadfruit, cooked green banana.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut milk with whole or low fat milk.

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