Loʻi FekeOctopus in Coconut Cream

Name: Loʻi Feke (Octopus in Coconut Cream)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Tonga
Ingredients: 800 g Octopus (cut into pieces); 140 g Onion (finely chopped); 10 g Garlic (crushed); 500 ml Water; 350 ml Coconut Cream; 6 g Salt; 2 g Black Pepper

Octopus gently simmered until tender, then finished with onion, garlic, and coconut cream. The slow cooking keeps the seafood tender and gives the sauce a rich finish.

Prep

20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

476kcal

Calories

34g

Protein

33g

Fat

14g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Octopus (cut into pieces)
140g
Onion (finely chopped)
10g
Garlic (crushed)
500ml
Water
350ml
Coconut Cream
6g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the octopus and water in a heavy pot and bring to a gentle simmer.
02
Cover partially and cook until the octopus begins to soften, then add the onion and garlic.
03
Continue simmering until the thickest part of the octopus is tender when pierced.
04
Stir in the coconut cream, salt, and black pepper.
05
Simmer gently, stirring occasionally, until the sauce lightly coats the octopus.
06
Serve hot with the coconut sauce.

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