Entree: Wallis and Futuna – Southern Culinary Region – Fai'ai Fe'e (Polynesian coconut-braised octopus with taro leaves and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) octopus, cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 small fresh chilies, sliced (to taste)
- 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) lime juice (juice of about 1 lime)
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) sea salt
- 1 tbsp (12 g) brown sugar
- 4 oz (115 g) taro leaves or young spinach, chopped
- 1 tbsp (15 ml) chopped fresh cilantro or parsley
- Salt and black pepper to taste

Instructions

1. Rinse the octopus and, if whole, tenderize by freezing briefly or pounding lightly; bring a large pot of water to a gentle simmer, add the octopus and poach until just tender, about 30–45 minutes depending on size. Remove, let cool slightly, then cut into 1–1.5 inch pieces.
2. In a heavy skillet or Dutch oven, heat the oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic, ginger, and chilies and cook 1–2 minutes until fragrant.
3. Add the coconut milk and water or stock, then stir in lime juice, fish sauce (or salt), and brown sugar. Bring to a gentle simmer.
4. Return the octopus to the pot and simmer gently 10–15 minutes so flavors meld and sauce reduces slightly. Stir in the chopped taro leaves and cook until leaves are tender and fully cooked through, about 5–7 minutes.
5. Taste and adjust seasoning with salt, pepper, or more lime juice. Finish with chopped cilantro. Serve hot with steamed taro, cassava, breadfruit, or rice.