Entree: Niue – Feke (Octopus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 medium octopus, approx. 2 lb (900 g), cleaned (head and tentacles)
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, crushed (about 9 g)
- 1 small red chile, sliced (about 10 g) — optional
- 2 cups (480 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water or fish stock
- 6 large taro leaves, trimmed and stacked, roughly chopped (about 6 oz / 170 g) — substitute with spinach if unavailable
- 2 limes, juice of (about 2 tbsp / 30 ml)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) chopped fresh cilantro or island herb for garnish (optional)

Instructions

1. Rinse the cleaned octopus and, if desired, tenderize by giving it a few firm slaps or briefly freezing then thawing. In a large pot, heat the coconut oil over medium heat and sauté the sliced onion until soft and translucent, about 5 minutes. Add the garlic and sliced chile and cook 1 minute more.
2. Add the octopus to the pot and pour in the coconut milk and water or stock. Bring to a gentle simmer, cover, and cook for 30–45 minutes, turning occasionally, until the octopus is nearly tender when pierced with a fork.
3. Add the chopped taro leaves to the pot, stirring them into the coconut liquid to wilt and distribute. Continue to simmer, uncovered, another 10–20 minutes until the octopus is fully tender and the taro leaves are soft; the sauce should be fragrant and slightly thickened.
4. Stir in the lime juice, then season with salt and pepper to taste. Remove from heat, garnish with chopped cilantro or preferred island herb, and serve hot as a main dish alongside staple starches customary to Niue (for example taro or boiled root crops).