Lo'i Feke

Name: Lo'i Feke
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Tongan
Ingredients: 600g octopus, cleaned; 2 cups coconut cream; 1 onion, sliced; 2 cloves garlic; 1 lime, juiced; 1 tbsp oil; Salt and pepper; 1 hot pepper

Lo'i Feke (LOH-ee FEH-keh)

Octopus in Coconut Cream

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 306 kcal

Tender octopus simmered in thick coconut cream with onion and lime. Rich and savory.

Nutrition & Info

Protein 30.0g

Carbs 6.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

pot

Presentation Guide

Vessel: bowl

Garnishes: lime

Accompaniments: taro

Ingredients

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

Instructions

1
Boil octopus in water 30 minutes until tender.
2
Drain and slice.
3
Saute onion and garlic.
4
Add coconut cream.
5
Add octopus and hot pepper.
6
Simmer 10 minutes, season with lime and salt.

💡

Did You Know?

Lo'i feke is considered one of the most prestigious seafood dishes in Tongan cuisine.

Chef's Notes

Equipment Tips

Garnishing

lime

Accompaniments

taro

The Story Behind Lo'i Feke

Octopus in coconut cream is a refined Tongan dish served at important gatherings. The slow cooking in coconut cream transforms the chewy octopus into tender, flavorful morsels.

The dish showcases Tongan mastery of both reef harvesting and coconut preparation.

Lo'i feke is reserved for honored guests and celebrations.

🕐 Traditionally enjoyed special occasions 📜 Origins: Ancient

Comments (0)

No comments yet. Be the first to share your thoughts!