Bula from Fiji.
One of my favorite ways to start the day is with a visit to Nadi Market.
Weekday mornings are usually quieter than weekends, making it the perfect time to wander through the stalls and enjoy the relaxed atmosphere.
Fresh fruits and vegetables fill the market with color, and every visit feels a little different depending on what’s in season.
Today, I was told that cucumbers and tomatoes are at their best right now, so I filled my basket with plenty of fresh produce.
I can already imagine turning them into simple salads over the next few days.
But the highlight of today’s visit was finding Nama, also known as sea grapes.
Nama isn’t available every time I come to the market, so whenever I spot it, I never leave without buying some.
Fiji’s sea grapes are wonderfully fresh, with large, delicate pearls that burst gently with every bite.
Because sea grapes don’t store well in the refrigerator or freezer, they’re best enjoyed as fresh as possible.
Living in Fiji has given me the chance to eat them far more often than I ever could before, and they’ve become one of my favorite local ingredients.
In Fiji, Nama is commonly served with miti, a traditional coconut milk sauce. It’s delicious that way, but I have another favorite.
I love pairing fresh Nama with chilled soba noodles.
The combination of smooth buckwheat noodles and the crisp, briny texture of sea grapes is incredibly refreshing—especially on a warm tropical day.
I’ll be sharing this recipe soon in our Tropical Recipes series, so I hope you’ll give it a try.
For now, my refrigerator is full of fresh vegetables from this morning’s market, and I’m already looking forward to deciding what to cook next.
Leave a comment