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Feke in Coconut

Name: Feke in Coconut
Total time: 60 min
Yield: Serves 4
Cuisine: Tonga
Ingredients: 400g (boiled octopus) Octopus; 300ml Coconut cream; 1 Onion; 1 clove Garlic; 1/2 Chili pepper; 1/2 tsp Salt; 4 Taro root

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Octopus simmered tender and then stewed in coconut cream — a Tongan dish of the sea's bounty.

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📖 The Story Behind This Dish

Feke is Tongan for octopus, and in Tonga's seaside villages a dish of octopus boiled until tender and then stewed with coconut cream and onion is much loved. The mellow coconut suits the octopus's savor, and it's eaten with root vegetables such as taro and cassava.

🌆 Where it's eaten: In a Tongan fishing village, octopus caught by the men is stewed with coconut cream in a pot and served with roasted taro.

🥕 Ingredients (serves 4)

Octopus 400g (boiled octopus)
Coconut cream 300ml
Onion 1
Garlic 1 clove
Chili pepper 1/2
Salt 1/2 tsp
Taro root 4

👩‍🍳 Instructions

Cut the boiled octopus into bite-size pieces.
Bring the sliced onion, garlic, and coconut cream to a boil in a pot.
Add the octopus and chopped chili and simmer on low for 20 minutes.
Season with salt.
Serve with boiled taro.

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