Tender octopus slowly braised in coconut cream with lime and onion until melt-in-your-mouth soft, a traditional Marshallese lagoon harvest dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Tenderize octopus by beating with a mallet or freezing and thawing before cooking.
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2
Cut tentacles into 5cm pieces and the body into rings.
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3
Heat coconut oil and sauté onion and garlic until soft.
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4
Add octopus pieces and sear for 3 minutes over high heat.
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5
Pour in coconut cream, reduce heat, and simmer for 45-60 minutes until very tender.
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6
Finish with lime juice, salt, and pepper. Garnish with cilantro.
Did You Know?
Marshallese women traditionally catch octopus by hand on the reef flats at low tide, luring them from coral holes with a stick and shell.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- tenderizing mallet
Garnishing
cilantro, lime wedge
Accompaniments
steamed rice, roasted breadfruit
The Story Behind Kuuj in Ni
Octopus hunting on the reef is one of the oldest Marshallese food-gathering traditions, typically performed by women at low tide. The coconut braising method transforms the tough cephalopod into a silky delicacy, and the dish remains a staple of lagoon-side cooking.
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