This local superfood can fight climate change, shake up farm-to-table dining

local superfood

Did you know that a locally grown superfood not only enhances the nutritional value of dishes but also bolsters UAE’s food security?

Halophytes like Salicornia and Arthrocaulon, which thrive in salty water, are easily cultivable in the UAE. They impart a subtle salty flavor to dishes while offering significant health benefits.

Salicornia, found along Umm Al Quwain's coasts, is rich in essential minerals, vitamin B12, and antioxidants, according to research.

Experts are urging local restaurants to integrate these salt-tolerant plants into their menus, promoting farm-to-table dining.

"In recent years, scientific evidence has underscored halophytes as promising natural solutions in the UAE," said Laila Mostafa Abdullatif, Director General of Emirates Nature-WWF. "We're working with partners to develop a business case for their commercial cultivation and collaborate with chefs, investors, and entrepreneurs to bring this local ingredient to market successfully."

BOCA, a Michelin green star eatery, has already embraced halophytes. Founder Omar Shihab emphasized their potential, stating, "Scaling up the use of halophytes creates new business opportunities around a nutritious ingredient."

Recently, BOCA, Emirates Nature-WWF, and the International Centre for Biosaline Agriculture (ICBA) organized a culinary session for top chefs and restaurateurs. The aim was to inspire innovative uses of halophytes in culinary creations.

"Chefs have the transformative power to popularize halophytes," Shihab noted. "Increased usage can drive farmers to cultivate them more. They grow in highly saline water, presenting new business prospects."

Halophytes are resilient to harsh environmental conditions, making them ideal for enhancing UAE's food security amidst challenges like salinity and water scarcity.

The event in Umm Al Quwain's mangrove reserve attracted 20 culinary experts who explored the ecological benefits of halophyte cultivation. Chefs Patricia Roig, Kelvin Cheung, and Luca Cobre demonstrated their expertise with innovative dishes incorporating Salicornia.

"The event highlighted the potential of halophytes," Shihab said. "Now, the focus is on expanding cultivation and logistical planning. We're even planning a Salicornia cookbook soon."