Sea moss punch: A refreshing Caribbean punch, perfect for summer

Cut off from the ocean, Trinidad’s answer to the summer milkshake is now part of a global craze.

“I’m de sea moss man. Allyuh, $10 a bag! What do you want? Ah, you got de sea moss today…” marchand (seller) in the public market of Trinidad, half of the republic of the two islands of Trinidad & Tobago. He holds bags full of brown seaweed. This seaweed, the most important seaweed in the Caribbean, is likely to be transformed in local households into a delicious cold, milky, spiced drink or punch.

Sea moss punch is enjoyed throughout the islands, at any time of the year. Vitamin-rich drinks are especially important for replenishing the body’s nutrients, especially in extreme temperatures. Used by the native Caribs and Arawaks for centuries as a healing agent, seaweed is naturally bland, with a slight sea flavor.

Seaweed must be prepared carefully. First, it is dried in the sun. John Lewis, who sometimes runs, says: “Once you dry it and store it properly, it will last 10, 15, 20 years. trips showing seaweed, among other treasures, in the village of Matelot, as well as National Trust of Trinidad & Tobago.

When it is ready to be used, the dried seaweed is soaked, boiled and cooled, to allow the agar, a natural agent, in the so-called “gel”, to appear.

Long ago, “punch men” traded seaweed across the islands, and, for as long as anyone can remember, dried seaweed has been readily available. “Green, dried seaweed is sold in markets and grocery stores, packaged with nutmeg, cinnamon, and include a written recipe. Center for Maritime Affairs. Seaweed is so popular that it’s moving the game from big brands like Nestlé Supligen sold in tetra packs to bottle shops and pop-up smoothie shops.

“I grew up drinking it from my teenage years. There was a certain shop where I would go most Saturdays and buy a roti and a cup of seaweed,” he recalled. Ravi Sankar, shop owner. Caribbean flavorsa producer of Caribbean-made products that sells two tons of seaweed per month.

As part of a time-honored tradition of “bush medicine”, seaweed promises improvement for both sexes – aphrodisiac properties for men and increased breast milk production for women. mother. “Throughout the generations the benefits … have been appreciated,” says Lum. “It was known to be good for general health [and] digestion. Plants are rich in iodine, which plays an important role in thyroid health and regulating metabolism. “

The renaissance of health among the younger generation has now led to new drinks such as seaweed punch with soursop, ginger and turmeric. With its natural strength, it is also used many times in ice cream, desserts, custards and puddings. Lewis sometimes uses ferns to make seaweed cake, and it’s already gone into handmade soap.

Like a milkshake, sea moss punch follows a straightforward formula: mix together sea moss gel, milk, sweetener, spices and ice.. The resulting flavor resembles the richness and comfort of Christmas eggnog. Well the spices and their abundance are the real point of difference. Others choose Angostura bitters and cinnamon. Others, like Lewis, simply ground nutmeg. “Nutmeg and sea moss go together. They’re delicious,” he says, noting that he often has a number of nutmeg trees just for this purpose.

The main ingredient in seaweed, kelp, actually refers to many different types of red algae that grow all over the place and taste the same. Dr Farahnaz Solomon, a marine biologist and research officer at the Institute of Marine Affairs, explains: Two species in particular, Gracilaria and Euchema, makes up the majority of seaweed throughout the region and is well suited for mariculture, seaweed farming in long stretches of the sea. St Lucia started this practice in the 1980s, followed by Grenada and Dominica.

But the best and most valuable seaweed in the Caribbean is found only in one corner of Trinidad between the northeastern coastal towns of Toco and Matelot all the way to Blanchisseuse. Here, a unique type of seaweed (Ice and ice) grows and must be collected by hand. “It is the only place in the Caribbean where this species is used … more than any other species is used as seaweed in this region,” says Lum.

Ice and ice it is considered the best seaweed in the area for many reasons. “The gel… is of good quality (thickness). The price is also bigger,” explained Solomon.

Even in the environment, this seaweed is unique. Solomon, who previously worked with plants, says that it prefers to travel with strong currents and is exposed to weather conditions all the time, which makes it not suitable for cultivation. Buccoo Reef Trust trying to develop a seaweed industry in Tobago, to no avail. Wild and untamed, growing in punishing conditions, Trinidad seaweed can only be found.

The northeast coast of Trinidad is a potent mix of tranquility and violence. A winding road with rainforest on its sides gradually gives way to the small settlement of Blanchisseuse. Beach houses cling to the rugged coastline with coconut fringes and waves, and black cliffs jutting out into the sea. It is constantly washed away by heavy tropical rain, sometimes the road is impassable. Perhaps this distance is what made seaweed flourish.

Sometimes, the jagged rocks split apart to reveal sandy beaches and the waves are angry, at least a little. At low tide, glistening in the equatorial sun, burgundy algae blooms on the jagged rocks. Lacey and beads with a feathery appearance, fern-like contours, it does not look like waterproof threads sold in the market.

“Sometime[s] there is a lot of it, but we don’t get it when the sea is rough…There are a lot of dangers in collecting seaweed – you can end up in trouble,” says Lewis, highlighting the dangers of rising tides and space what is slippery.

The tides here are strong, except for a few months a year, during the dry season from January to May. It is then that the seaweed is harvested by carefully cutting above the base of the plant to allow it to regenerate. However, over time, wild production has decreased mainly due to improper harvesting, as collectors reach places where it is easy to find seaweed and pull it from there. is there, leaving no chance for the plant to grow again. The decline has also been blamed on climate change as well as the recent outbreak of sargassum, an invasive brown seaweed that floats on the ocean surface and clogs beaches.

As native seaweeds have declined, seaweed has seen a resurgence in popularity. “Seaweed is now promoted as a superfood with many health benefits,” says Lum. With the advent of mainstream health food stores, people around the world have become familiar with the classic Caribbean recipe. Indeed, as the health benefits of seaweed spread, mad madman has ensued, endorsed by the likes of Kim Kardashian and Hailey Bieber. In the United States, seaweed smoothies can be fetched up to $20although it is made from cold water species of red algae (Chondrus crispus), also known as Irish moss.

In Trinidad, the lasting memory of seaweed is from a simpler time. “As a young child growing up, when school closed, seaweed was our thing. I was desperate to pick up seaweed to try and make a few dollars so I could go back to school looking bright , I have a little money in my pocket. ,” recalls Lewis about the profitable entertainment.

As for the future, he is optimistic. “We understand the importance of seaweed. It’s very important to us. We want to promote it, and there are a lot of people who want to learn.”

Adapted from a recipe provided by Ravi Sankar, owner of Karibbean Flavors

Place the dried seaweed in a colander and rinse well.

Step 2

To fully rehydrate, place the washed seaweed in a pot of boiling water and let it cook for about 10 minutes.

Step 3

Allow the mixture to cool to form a gel.

Step 4

Take 4 tbsp of reconstituted seaweed gel and place it in a blender with milk, honey, vanilla extract, spices and ice, and blend until smooth.

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