This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.
Their name no doubt comes from their physical resemblence to beautiful bunches of little grapes. There are many varieties but 2 are popular as food, their colour range from bright green to bluish and olive green. They are a staple seafood in the Okinawan region where they grow; they can also be found in other parts of Asia and in the Pacific Islands where they are served with a mixture of fish & vegetables in coconut milk in a dish called kokoda or Nama in Fijian.
Agar is great in fruit jelly preparations, unlike pectin; it doesn’t need the sugar to form a gel. The good news is that you can make your own preserves with minimum sugar and still get the right texture.