Okinawa

Goya

"Goya" is the Okinawan name for a bitter melon which is also called "Karela" and used in Indian and Philippine cuisine. It is valued for its high Vitamin C content (4 times the amount in cabbage) and eaten in a range of dishes. The most popular dish in Okinawan cuisine is called "Goya Champuru" which is Goya stir-fried with tofu, egg and spam (see below for the recipe). It is also served as Tempura, deep-fried in batter, or even raw.

Recipe for Goya Champuru

Ingredients - 1 bitter melon, block of tofu, egg, spam, soup stock, oil and salt

1. Take a bitter melon and slice it in half lengthways. Completely remove all of the seeds and the white pith
2. Slice into crescents and sprinkle with salt.
3. Open the tofu, swill it in fresh water and leave it to stand on kitchen roll with a plate on top to drain off some of the water in the tofu. After draining, cut into bite-size pieces.
4. Heat up the oil in a frying pan and heat the tofu through. Remove from the frying pan and put it to one side on a plate.
5. Wash the salt off the bitter melon and fry it with the spam. Add the whisked up egg and stir once it starts to solidify.
6. Add the tofu and soup stock.
7. Heat up thoroughly and serve.

Goya Champuru