Entree: Tuvalu – Feke (Octopus)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 whole octopus, cleaned, about 2 lb (900 g)
- 2 tbsp (30 ml) coconut oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small red chili, about 10 g, seeded and chopped (optional)
- 14 fl oz (400 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fish sauce (optional, for depth)
- 2 cups (400 g) cooked pulaka (swamp taro) or boiled breadfruit, for serving
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Rinse the octopus and remove any beak; if necessary, tenderize by lightly pounding the thick parts. Bring a large pot of water to a simmer, add the whole octopus and simmer gently, uncovered, until just tender when pierced (about 30–40 minutes for a 2 lb/900 g octopus). Drain and set aside; reserve 1 cup (240 ml) of the cooking liquid.
2. While the octopus simmers, heat the coconut oil in a large skillet or pot over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the garlic, ginger, and chili and cook 1–2 minutes until fragrant.
3. Cut the par-cooked octopus into 1–2 inch (2–5 cm) pieces and add to the skillet. Stir to coat with the aromatics and brown lightly for 2–3 minutes.
4. Pour in the coconut milk and the reserved cup (240 ml) of octopus cooking liquid (or water if you reserved none). Add the fish sauce if using, then bring to a gentle simmer. Reduce heat to low, cover, and cook until the octopus is fully tender and flavors have blended, about 15–20 minutes. Stir occasionally.
5. Uncover, increase heat slightly, and reduce the sauce if needed to your desired consistency (5–10 minutes). Stir in lime juice, and season with salt and pepper to taste.
6. To serve, spoon warm pulaka or boiled breadfruit onto plates, top with feke and spooned coconut sauce, and garnish with chopped cilantro or parsley. Serve immediately.