Entree: Tonga – Feke (Octopus braised until tender in coconut milk with island aromatics and lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 whole octopus, approx. 2 lb (900 g), cleaned and tentacles separated
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce or fish sauce (optional, for depth)
- 1–2 small green chilies, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro or chopped fresh green onion for garnish

Instructions

1. If the octopus is whole, trim the beak and any excess skin; separate the tentacles. Pat dry. In a large pot, heat the oil over medium-high heat and brown the octopus pieces briefly, 1–2 minutes per side, to develop flavor.
2. Add the chopped onion, garlic, and grated ginger to the pot and sauté until the onion softens, about 3–4 minutes.
3. Pour in the coconut milk and water (or stock). Add the lime juice, salt, pepper, and soy or fish sauce if using. Add sliced chilies if you want heat.
4. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 45–60 minutes, or until the octopus is very tender when pierced with a fork. Stir occasionally and skim any foam.
5. Once tender, remove the lid and increase heat to medium for 5–10 minutes if you want a slightly reduced, thicker sauce. Taste and adjust seasoning with more salt or lime juice.
6. Serve hot, garnished with chopped cilantro or green onion, alongside taro, cassava, or rice.