Poulpe Au Lait De Coco (octopus And Coconut Milk Stew)
Poulpe au Lait de Coco, or Octopus and Coconut Milk Stew, is a traditional dish from Wallis and Futuna cuisine. This flavorful stew combines tender octopus with creamy coconut milk and a blend of aromatic spices, creating a truly unique and delicious meal.
Ingredients
- 1 kg octopus, cleaned and cut into pieces
- 2 cans (400ml each) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 tomatoes, diced
- 1 red chili, sliced
- 1 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp cooking oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the cooking oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
- Add the diced tomatoes, sliced red chili, and ground turmeric to the pot. Cook for a few minutes until the tomatoes begin to break down.
- Add the cleaned and cut octopus pieces to the pot. Stir to combine with the aromatics and spices.
- Pour in the coconut milk, season with salt and pepper, and bring the stew to a gentle simmer.
- Cover the pot and let the stew simmer for about 1 hour, or until the octopus is tender.
- Once the octopus is cooked, adjust the seasoning if needed and serve the Poulpe au Lait de Coco hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Grater
Serving suggestions
Poulpe au Lait de Coco is best served over steamed rice or with crusty bread to soak up the flavorful coconut milk broth.
Tips & tricks
For a spicier stew, increase the amount of red chili or add a pinch of cayenne pepper.
Cost
$20