Eggs and Sargassum seaweed omelette anyone?
It may not sound appetising but that is just one of the dishes innovator Mark Hill is swearing by after experimenting with different recipes using the seaweed, including in soups and stir fry.
He compares the flavour to brown rice and said it is very tasty once it is seasoned.
Hill was influenced by the story of a Barbadian fisherman who went missing for six days, and survived on seaweed.
Since then, he, his daughter and others have been using it, calling it a superfood.
Please read the full story in today’s Daily Nation, or in the eNATION edition
