Limu ’ele ’ele

The long, grass-green strands of this hair-like seaweed grow wherever fresh water and sea water mix; at the estuaries of streams and underwater springs. One species, E. intestinulis is found throughout the world. Limu ’ele ’ele, E. prolifer, becomes very dark when mixed with salt and allowed to stand. (This coloration accounts for its picturesque Hawaiian name, ’ele ’efe meaning black or the color of native Hawaiian eyes.) After being “ripened” in salt, it is traditionally eaten at island feasts as a condiment. This prepared sea vegetable has an attractive, nutty flavor and is also popular in stews, with Oriental noodles and as a condiment with raw fish.