Hakipu'u Learning Center is dedicated to sharing knowledge with participants via curricula inspired by Hawaii's culture and environment. Outdoor labs at He'eia fishpond, Waiahole Lo'i and the ocean provide hands-on learning in science, culture, math and language arts.

One of the center's projects includes monitoring invasive limu, or seaweed, and its effect on the coral reef at Kualoa Beach. Invasive limu pushes out coral and native algae that marine communities depend on for food and shelter.

Hawaiian Electric is joining the center's eradication project, which features ways to recycle limu. Depending on the type, this sometimes includes cooking. Here is an ogo recipe from our files; in it, ogo is intercchangable with limu manauea. To find out which forms of limu are edible, visit hsblinks.com/20g.

OGO KIM CHEE

1 pound ogo (fresh seaweed)
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup sugar
1 tablespoon sesame oil
3 tablespoons chopped green onions
1/8 teaspoon pepper
1 Hawaiian red pepper, seeded and chopped

Wash and blanch ogo; cut into 2-inch pieces.

Combine remaining ingredients and pour over ogo. Refrigerate, covered, 3 to 4 days before serving. Makes 2 cups (about 24 servings).

Approximate nutritional analysis, per serving: 25 calories, 0.5 g fat, no saturated fat or cholesterol, 400 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein

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For more recipes from HECO's database, visit www.heco.com.