PNG women making a difference to Pacific Ocean

Environment CHAMPIONS OF THE SEA

HOW PNG WOMEN ARE HELPING SAVE CORAL REEFS

BY MARY ASEARI | PHOTOGRAPHS SUPPLIED BY THE SEA WOMEN OF MELANESIA

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Women around the world are making a mark in fields previously seen to be male dominated, the field of science included. The Sea Women of Melanesia (SWOM) is an exceptional example of Papua New Guinean women making an impact in marine conservation.

SWOM gives women in the South Pacific skills to monitor the health of coral reefs, and create and restore marine protected areas.

The organisation, headquartered in Port Moresby, is unique in that it not only uses science but combines gender equity and sustainability in its work with traditional landowners to develop marine reserves to enhance fisheries and biodiversity.

Since its inception in 2016, SWOM’s marine conservation work has been in an area known as the Coral Triangle. The triangle covers about 5.7 million square kilometres between the Great Barrier Reef, Melanesia and South-East Asia.

Home to countless marine species, it is one of the world’s premier destinations for underwater tourism and home to a major fisheries industry. According to SWOM, it is also threatened by the surging human population, waste levels and climate change.

The good news, says SWOM, is that coral reefs are resilient and can recover if the marine environment is safeguarded.

SWOM aims to combat marine degradation by empowering indigenous women with the education, skills and resources needed to take an active role in raising awareness about the problem, as well as creating and monitoring marine protected areas on their local coral reefs.

The sea women are, at the same time, changing

01 In the ‘office’, two SWOM workers doing a coral

reef survey.

02 SWOM women in the Solomon Islands. 03 A SWOM member snorkels over a coral reef. 04 A gathering of like minds, SWOM members with

biology students from UPNG.

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Shore clean-ups, reef surveys and the creation of marine reserves have taken place around the country.

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SWOM is working to save Pacific Ocean environments.

narratives about a woman’s role in her community and her opportunities for leadership. The women are combining indigenous knowledge with science to engage with their communities.

In PNG, the sea women are active in several places, including Kimbe, Madang and Gona Bara, where SWOM has been able to work with landowners to help manage manta ray feeding grounds. Shore clean-ups, reef surveys and the creation of marine reserves have also taken place around the country.

SWOM has gained international recognition for its work, most recently being awarded the 2021 Champions of the Earth Award, the UN’s highest environmental award.

To find out more see seawomen.net.

Food REVIEW

AKURA HARBOURSIDE

BY RUBY GAMOGA | PHOTOGRAPHS: RUBY GAMOGA & SUPPLIED BY AKURA

The elegant dining and lounge bar Akura opened at Harbourside in April and is already gaining rave reviews from diners.

The name, I am told, comes from the Japanese word sakura, which refers to the pretty cherry blossoms native to the Asian country that are on prominent display at the restaurant’s entrance.

“We dropped the ‘s’ because everything else at Harbourside also owned by Justin Tan, such as Alibi and Asia Aromas, starts with an ‘a’,” says assistant manager Darren Wong. “We wanted to make it consistent.”

Akura’s menu is Western, but there is a strong Japanese influence.

Tempura, a staple dish in Japan, features as a mushroom-based starter. The crispy deep-fried imported baby mushrooms are a great alternative to chips. The dish is generously portioned, with about 20 mushrooms. They are flecked with pieces of seaweed and paired with a sweet and sour sauce made from curcumin, vinegar and sugar; the flavours are eclectic. You can add Tabasco for a hint of heat.

My main course was a grilled lamb rack with a rich and lemony coriander pesto. It is strikingly fragrant, with all elements, including the crunchy salad garnish, complementing each other.

Dessert was a baby pineapple sitting on a base of shaved ice. Just in case you’ve forgotten, this dish reminds you that Papua New Guinea has the tastiest fruits.

“The fresh pineapple is hollowed out the night before,” says chef

TEL. 7320 7777 ONLINE instagram.com/akurapng OPEN: Daily, from 11am until late. STYLE Lounge bar with a Western menu. GO-TO DISHES Mushroom tempura; lemongrass lamb with coriander dip; baby pineapple; BBQ duck with crepe cucumber and spring onions. PRICES Starters K50-70; mains K70200; desserts K50.

Top left: Grilled lamb. Left: Baby pineapple. Above: Mushroom tempura. Top: Akura’s elegant interior.

David Hitovea. “And then, just before being served, we add a scoop of vanilla ice-cream, and top it off with ice flavoured with pineapple juice.”

Despite sounding like it might be too sweet, the dose of sugar is surprisingly moderate. The pineapple is garnished with mint, which only adds more interest.

Akura has a good wine list to complement the food, but if you prefer spirits or cocktails the Long Island iced tea – made with tequila, Bacardi rum, vodka, gin, Cointreau, fresh lemon juice and Coke – is a hit. Sip while enjoying sunset harbour views.