Entree: Wallis and Futuna – Southern Culinary Region – Feke (Braised octopus stew cooked in coconut milk with island root vegetables and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 medium octopus, about 2 lb (900 g), cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 can 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water or light coconut water
- 8 oz (225 g) taro or cassava, peeled and cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, if preferred
- 1 tbsp (15 ml) soy sauce (optional)
- 1 tbsp (15 ml) chopped fresh cilantro or chives (about 0.18 oz (5 g))
- 1 tsp (5 g) toasted coconut flakes for garnish (optional)
- Salt and black pepper to taste

Show original ingredient measurements

- 1 medium octopus, about 2 lb (900 g), cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 can 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water or light coconut water
- 8 oz (225 g) taro or cassava, peeled and cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, if preferred
- 1 tbsp (15 ml) soy sauce (optional)
- 1 tbsp (15 ml) chopped fresh cilantro or chives (about 5 g)
- 1 tsp (5 g) toasted coconut flakes for garnish (optional)
- Salt and black pepper to taste

Instructions

1. Rinse the octopus well. In a large pot, bring salted water to a gentle boil, add the octopus and simmer, uncovered, until just tender when pierced with a knife, about 30–45 minutes depending on size. Remove the octopus, reserve 1 cup (240 ml) of the cooking liquid, let cool slightly, then cut into large bite-size pieces.
2. While the octopus is cooking, heat the vegetable oil in a heavy saucepan or Dutch oven over medium heat. Add the sliced onion and sauté until soft and beginning to brown, 6–8 minutes.
3. Add the minced garlic, ginger, turmeric, and ground coriander; cook, stirring, until fragrant, about 1 minute.
4. Stir in the chopped taro or cassava and toast briefly with the aromatics for 2–3 minutes.
5. Pour in the coconut milk, reserved octopus cooking liquid (or water) and the 1 cup (240 ml) water or coconut water. Bring to a gentle simmer, cover, and cook until the root pieces are nearly tender, about 15–20 minutes.
6. Add the cut octopus pieces to the pot along with the lime juice, fish sauce or salt, and soy sauce if using. Simmer, uncovered, for another 8–10 minutes so the octopus absorbs the flavors and the sauce thickens slightly.
7. Taste and adjust seasoning with salt and pepper. Stir in the chopped cilantro or chives just before serving.
8. Serve hot over steamed rice, boiled cassava, or taro. Garnish with toasted coconut flakes if desired.