Entree: Kenya – Coastal Swahili Kenya – Mchuzi wa Pweza (Octopus stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) octopus, cleaned and roughly chopped into bite-size pieces, approx. usable weight
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 8 oz (225 g) or 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (8 g) curry powder (mild or East African blend)
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (1 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) coconut milk (full fat)
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water (or 2 tbsp (30 ml) freshly squeezed lemon or lime juice)
- 1–2 small green chiles (bird's eye or serrano), sliced, optional
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lime juice (optional, to finish)

Instructions

1. Tenderize the octopus: place the chopped octopus in a pot with 1 cup (240 ml) water, 1/2 tsp salt, and a bay leaf if available. Bring to a gentle simmer and cook until just tender, 20–35 minutes depending on size. Drain and reserve the cooking liquid.
2. In a heavy skillet or saucepan, heat the oil over medium heat. Add the chopped onion and a pinch of salt and sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add the garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the curry powder, turmeric and cumin and cook briefly to bloom the spices, about 30–45 seconds.
4. Add the chopped tomatoes (or crushed tomatoes) and chopped chiles if using. Simmer until the tomatoes break down and the mixture becomes saucy, about 6–8 minutes.
5. Stir in the pre-cooked octopus pieces, coconut milk, and 1/2 cup (120 ml) of the reserved octopus cooking liquid or water/stock. Bring to a gentle simmer, cover partially, and cook 10–15 minutes so the octopus absorbs the sauce flavors and the sauce thickens slightly.
6. Stir in the diluted tamarind paste (or lime juice), the remaining salt and pepper, and adjust seasoning to taste. If the sauce is too thin, simmer uncovered a few minutes longer; if too thick, add a splash more cooking liquid.
7. Remove from heat and finish with chopped cilantro and a squeeze of lime juice if desired. Serve hot with ugali, rice, or warm flatbread according to coastal Kenyan custom.