Entree: Guadeloupe – Southern Culinary Region – Chatrou (Guadeloupean Creole stewed octopus in a spicy tomato and coconut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 whole octopus, approx. 2 lb (900 g), cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, whole (leave intact for mild heat) or seeded and chopped for more heat
- 1 red bell pepper, diced
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) dry white wine or 1/2 cup (120 ml) water
- 1 tbsp (15 ml) tomato paste
- 2 sprigs fresh thyme or 1 tsp (5 g) dried thyme
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) paprika
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro

Instructions

1. If whole octopus is not already tenderized, simmer it gently in just enough water to cover for 30–40 minutes until a fork slides into the thickest part. Drain and cut into bite-sized pieces.
2. In a large skillet or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the sliced onion, scallions, garlic, and diced red pepper and sauté until softened, about 5–7 minutes.
3. Stir in the tomato paste and crushed tomatoes, and cook 2–3 minutes. Add the white wine (or water), coconut milk, thyme, allspice, paprika, salt and pepper. Bring the sauce to a gentle simmer.
4. Add the cut octopus pieces to the sauce along with the whole Scotch bonnet (or chopped pepper). Cover and simmer over low heat until the octopus is very tender and flavors meld, about 25–30 minutes. Stir occasionally and adjust liquid with a splash of water if sauce becomes too thick.
5. Remove the whole Scotch bonnet if used whole for milder heat. Stir in lime juice and chopped parsley or cilantro, taste and adjust seasoning.
6. Serve hot over steamed white rice, boiled provision, or with crusty bread to soak up the sauce.