Entree: American Samoa – Southern Culinary Region – Fai'ai Fe'e (Octopus simmered in coconut cream with island roots and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 40 min

Total 1 hr 30 min

Ingredients

- 1 whole octopus, about 2 lb (900 g), cleaned
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh red chilies, sliced (adjust to taste)
- 1 tsp (5 g) turmeric powder or 1 tbsp (6 g) fresh grated turmeric
- 2 cups (480 ml) coconut milk (full fat)
- 1 cup (240 ml) water or seafood stock
- 1 lb (450 g) cooked taro or breadfruit, cubed
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or local herb (optional)

Instructions

1. Rinse the cleaned octopus under cold water. If it is large, cut into 2–3 inch (5–8 cm) pieces.
2. Blanch the octopus in boiling water for 3 minutes to tenderize; drain and set aside.
3. Heat the coconut oil in a large heavy pot over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes.
4. Add the garlic, ginger, chilies, and turmeric. Cook, stirring, until fragrant, about 1–2 minutes.
5. Add the blanched octopus pieces to the pot and stir to coat with the aromatics. Pour in the coconut milk and water or stock; bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer until the octopus is tender and flavors meld, about 30–40 minutes. Check occasionally and add a little water if the sauce reduces too much.
7. Stir in the cooked taro or breadfruit pieces and simmer 5–7 minutes just to heat through and let them absorb the sauce.
8. Finish with lime juice, salt, and pepper. Adjust seasoning to taste.
9. Stir in chopped cilantro or local herb if using. Serve hot with steamed breadfruit, taro, or rice.