Entree: Wallis and Futuna – National Cuisine – Feke (Octopus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 small octopus, cleaned, approx. 2 lb (900 g) total usable weight
- 1 tbsp (15 ml) coconut oil
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 1 small fresh red chili, seeded and finely chopped (or to taste)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) chopped fresh cilantro or parsley
- 1 tsp (5 g) grated lime zest

Instructions

1. Clean and tenderize the octopus (if not already tender) by simmering in a pot of boiling water for 20–30 minutes until just tender; drain and cut into 1–2 inch (2.5–5 cm) pieces. In a large skillet or shallow pot, heat the coconut oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and chopped chili and cook 1 minute more. Add the diced tomatoes and cook until they begin to break down, about 5 minutes.
2. Stir the octopus into the tomato mixture, then add the coconut milk and water or fish stock. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes so flavors meld and sauce thickens slightly. Finish with lime juice, lime zest, salt, and pepper; adjust seasoning. Sprinkle with chopped cilantro or parsley and serve hot with boiled taro, cassava, or steamed rice.