Octopus in Coconut — Print Recipe

Fresh reef octopus tenderized and simmered slowly in rich coconut cream until meltingly soft. A prized I-Kiribati dish requiring patience and skill.

Ingredients

1 Clean the octopus by removing the beak, eyes, and ink sac. Rinse thoroughly under running water.
2 Tenderize the octopus by beating the tentacles firmly against a rock or with a mallet about forty times.
3 Cut the tenderized octopus into bite-sized pieces and place in a heavy pot without any liquid.
4 Cook over low heat for ten minutes. The octopus will release its own liquid and begin to tenderize further.
5 Add onion, garlic, chili, and coconut cream. Simmer very gently for forty minutes until octopus is fork-tender.
6 Finish with lime juice and salt. Serve in the coconut cream sauce over rice or with breadfruit.

Did You Know?

I-Kiribati fishermen catch octopus by hand on the reef at low tide, luring them from their holes with cowrie shells dangled on a string.