Octopus in Coconut

Name: Octopus in Coconut
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Nauruan
Ingredients: 600g octopus, cleaned and sliced; 2 cups coconut milk; 1 onion, sliced; 2 cloves garlic, minced; 1 lime, juiced; 1 tbsp oil; Salt and pepper; 1 hot pepper, whole

Octopus Coconut (OK-toh-pus KOH-koh-nut)

Octopus Simmered in Coconut Milk

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 288 kcal

Tender octopus slowly cooked in coconut milk with onion and lime. A prized reef delicacy.

Nutrition & Info

Protein 30.0g

Carbs 6.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

pot knife

Presentation Guide

Vessel: bowl

Garnishes: lime wedge

Accompaniments: coconut rice

Ingredients

600g octopus, cleaned and sliced
2 cups coconut milk
1 onion, sliced
2 cloves garlic, minced
1 lime, juiced
1 tbsp oil
Salt and pepper
1 hot pepper, whole

Instructions

1
Clean octopus and cut into pieces.
2
Boil octopus in water 30 minutes until tender. Drain.
3
Saute onion and garlic in oil.
4
Add coconut milk and bring to simmer.
5
Add octopus and hot pepper.
6
Cook 10 minutes, season with lime, salt, and pepper.

💡

Did You Know?

Nauruan reef walkers catch octopus by hand during low tide, reaching into coral crevices.

Chef's Notes

Equipment Tips

pot
knife

Garnishing

lime wedge

Accompaniments

coconut rice

The Story Behind Octopus in Coconut

Octopus harvesting is a traditional Nauruan skill, with reef walkers catching them by hand during low tides. The octopus is then tenderized and cooked in coconut milk.

The slow cooking in coconut milk transforms tough octopus into tender, flavorful morsels.

This dish represents the intimate knowledge Nauruans have of their reef ecosystem.

🕐 Traditionally enjoyed dinner, special occasions 📜 Origins: Ancient

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