Entree: Wallis and Futuna – Northern Culinary Region – Feke (Octopus braised in coconut milk with island root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 whole octopus, cleaned, approx. 2 lb (900 g)
- 2 tbsp (30 ml) coconut oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 cups (300 g) taro or yuca, peeled and cubed
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh cilantro or chives
- 2 green onions, sliced

Instructions

1. Rinse the octopus under cold water. In a large pot bring salted water to a simmer and cook the whole octopus until just tender when pierced with a knife, about 30–40 minutes depending on size; reserve 1 cup (240 ml) of the cooking liquid, then remove and let cool slightly.
2. When cool enough to handle, chop the octopus into bite-size pieces.
3. In a wide skillet or Dutch oven heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
4. Add the garlic and grated ginger and cook 1–2 minutes until fragrant.
5. Stir in chopped octopus and cook 3–4 minutes to pick up flavor from the aromatics.
6. Add the cubed taro (or yuca), coconut milk, reserved octopus cooking liquid (or additional water/fish stock to make 1 cup/240 ml), lime juice, salt, pepper, and crushed red pepper if using. Bring to a gentle simmer.
7. Reduce heat, cover partially, and simmer until taro is tender and flavors meld, about 15–20 minutes. If the sauce is too thick, add up to 1/2 cup (120 ml) water or stock.
8. Taste and adjust seasoning. Stir in chopped cilantro and sliced green onions just before serving.
9. Serve hot with steamed rice or extra boiled root vegetables and a wedge of lime.