Sea Moss
I had no idea what sea moss means when Molanzo Ollivierre from Mayreau island in Granedine mentioned it to me. When I asked what kind of seawead do locals eat in this part of the world, his answer was ” I aquaculture sea moss”. The locals seem to use it to make special healthy drinks and even jelly. I asked him to take me to his farm which is located at the shore of Mayreau island, a tiny island with mere 375 population. Molanzo is farming two different kinds of sea moss – ucquma and Grassoleon (he wrote down these words on my notebook). Here you see the photo of Molanzo and just harvested sea moss. I picked one small piece and popped it into my mouth. It was salty, crunchy and had full of umami flavor. According to Molanzo the locals do not consume it fresh, but dry them in the sun. I came back to New York City with some dried sea moss with a drink recipe from Molanzo. Molanzo suggested me to go on-line to find similar sea moss drink recipes. “There are many more.” I am not ready to try any of the drink recipes yet. Molanzo’s dream is to export his sea moss to North and South America. Anyone who is interested in his sea moss/ seaweed, here is the contact. Marilyn Ollivierre (Molanzo’s Mother: 1-784-432-2766); Molanzo: 1-784-527-5478/ mis_tic_man@hotmail.com
