|Northwest Coast Seaweed Gatherers of the Kwak'wala (Kwakiutl) ethno-language groups--probably Tsawataineuk.|
This comes from my copy of Maine Coast Sea Vegetables Recipes, and has been reprinted in a book on seaweeds by the founders of Maine Coast. The recipe in my book was reprinted from The Sea Vegetable Book by Judith Cooper Madlener, but the original is from the Tsawataineuk people who are called tsawatainuk in her book (they also call themselves Dazwada'enuxw). The recipe is a modernized one and very simple, and a complete protein packed with vitamins! For protein it could serve as a main course, but by today's tastes it would probably be seen more as a side dish. In older times it would be made with fresh or dried wild Pacific seaweed; this recipe makes it easier to obtain the ingredients by using Nori sheets or nori seasonings
1 Can creamed corn, or 2 cups fresh or frozen with 4 tbsp. milk or soy milk
1 cup Nori or 3 tbsp. Nori Granules Sea Seasoning (from Maine Coast) or
any nori condiment you like, even Nori Komi Furikake will work!
Extra water, milk or soy milk, if needed
1. Heat creamed corn in a sauce pan, or heat fresh or frozen corn with milk or soy milk, if it's fresh cook for 10 minutes.
2. Roast the nori in an oven on the lowest setting for 5 to 8 minutes, then crumble into corn, or shake 3 tbsp of the nori seasoning into the corn and cook for 10 minutes. Add extra water, milk or soy milk if the mixture becomes too thick.