Porphyra umbilical. Most know it as laver, a type of edible seaweed found along the Wales coastline, and also other areas in the United Kingdom, Europe and Asia. Porphyra umbilical is best known for the Welsh delicacy of laverbread.
Andrew shows off his coastal foraging skills in this bushcraft how-to, teaching you how to identify and cook the Welsh national dish of laverbread. In Japan, it's called nori. The high iodine content gives the seaweed a distinctive flavor, somewhat like olives and oysters.
After boiling the laver, you mix in some oatmeal. Then you fry it in a pan with some really fatty bacon, and then spread it on an English muffin or bagel. Mmm.
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