Tender octopus marinated in lime and garlic, grilled over open coals until charred and smoky, a prized seafood delicacy of Samoan coastal villages.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil octopus in salted water for 45 min until tender. Drain and cool.
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2
Cut into serving pieces. Toss with lime juice, garlic, oil, chili, salt, and pepper.
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3
Marinate 30 min.
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4
Heat grill to high. Grill octopus pieces 3-4 min per side until charred and crispy at edges.
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5
Serve on banana leaves with lime wedges.
Did You Know?
In Samoan villages, catching octopus is a revered skill. Expert fishermen lure them from reef crevices using traditional shell lures called pa fe'e.
Chef's Notes
Equipment Tips
- large pot
- grill or grill pan
- tongs
Garnishing
lime wedges, chili flakes
Accompaniments
coconut rice, fresh salad
The Story Behind Fe'e Tunu
Octopus has been caught and eaten by Samoans since the earliest settlements. Reef gleaning for octopus is a traditional activity that requires deep knowledge of tides, reef geography, and octopus behavior. Grilling over open coals is the preferred preparation for special gatherings.
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