Nama

Name: Nama
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings
Cuisine: Fijian
Ingredients: 2 cups fresh nama (sea grapes), rinsed; 1/2 cup coconut cream; 1 small onion, finely diced; 1 tomato, diced; 1 fresh chili, minced; Juice of 2 lemons; Salt to taste

Nama (NAH-mah)

Sea Grapes Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 77 kcal

Fresh sea grapes harvested from Fijian reefs, tossed with lemon juice, coconut cream, onions, and chili. A unique ocean delicacy.

Nutrition & Info

Protein 2.0g

Carbs 6.0g

Fat 5.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

mixing bowl colander

Presentation Guide

Vessel: coconut shell bowl

Garnishes: lemon wedge, chili slices

Accompaniments: cassava chips

Ingredients

2 cups fresh nama (sea grapes), rinsed
1/2 cup coconut cream
1 small onion, finely diced
1 tomato, diced
1 fresh chili, minced
Juice of 2 lemons
Salt to taste

Instructions

1
Rinse the nama thoroughly in fresh water to remove sand and debris.
2
Gently squeeze out excess water without crushing the delicate bubbles.
3
Combine coconut cream, lemon juice, diced onion, tomato, and chili in a bowl.
4
Add the nama and toss gently to coat without bursting the sea grape capsules.
5
Season with salt and serve immediately while the nama is fresh and crisp.

💡

Did You Know?

Nama are tiny seaweed capsules that pop in your mouth like caviar, earning them the nickname 'green caviar of the Pacific.'

Chef's Notes

Equipment Tips

mixing bowl
colander

Garnishing

lemon wedge, chili slices

Accompaniments

cassava chips

The Story Behind Nama

Nama, or sea grapes (Caulerpa racemosa), is a unique seaweed found on Fiji's coral reefs. The tiny green bubbles grow in grape-like clusters and have been harvested by coastal Fijian communities for centuries. Each capsule pops in the mouth, releasing a burst of briny ocean flavor.

On the Calendar: Nama is a seasonal delicacy, most abundant during the cooler months. It is harvested by women and children wading in shallow reef areas during low tide.

Then & Now: Traditionally eaten raw with coconut cream and lemon, nama has gained international attention as Pacific cuisine gains global recognition. Some restaurants now feature it as a gourmet appetizer.

Legacy: Nama represents the intimate relationship between Fijian communities and their coral reef ecosystems, a food that can only be enjoyed where tropical reefs thrive.

🕐 Traditionally enjoyed seasonal appetizer, lunch 📜 Origins: Ancient

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