Feke (Octopus in Coconut Cream)
The Quirky Foodster Team
Ingredients
- Octopus, cleaned and cut into pieces — 600 g (1 1/3 lb)
- Onion, sliced — 1
- Coconut cream — 400 ml (1 3/4 cups)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Fresh coriander or spring onion, chopped, to serve — 1 tbsp
Method
- Place the octopus pieces in a pot with just enough water to cover and simmer for 20–25 minutes, until tender when pierced with a knife; drain well.
- Return the pot to medium heat and add the sliced onion with a splash of water, cooking for 4–5 minutes until softened.
- Add the cooked octopus back to the pot along with the coconut cream, salt and pepper.
- Simmer gently over low heat for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly; avoid boiling hard, which can toughen the octopus.
- Scatter with fresh coriander or spring onion and serve warm with yams or sweet potato.
Introduction: Feke is a simple, creamy Tongan dish of tender octopus simmered with onion in rich coconut cream,
showcasing the country's abundant seafood with minimal seasoning that lets the natural sweetness of the
octopus and coconut shine through.
Cultural Background: Feke is a simple, creamy Tongan dish of tender octopus simmered with onion in rich coconut cream,
showcasing the country's abundant seafood with minimal seasoning that lets the natural sweetness of the
octopus and coconut shine through.
Tips: Pre-cooking the octopus in water until tender before adding it to the coconut cream helps ensure a tender final texture. Keep the coconut cream at a gentle simmer rather than a rolling boil to prevent it from splitting.
Variations: Add a small chilli for gentle heat. Use squid instead of octopus for a quicker-cooking version. This dish is defined by octopus; no authentic vegetarian version exists.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, stirring, without boiling hard.
FAQs:
Q: How do I keep the octopus tender?
A: Pre-cooking it gently in water before adding the coconut cream, and avoiding a hard boil throughout, helps keep it tender rather than rubbery.
Q: Can I use frozen octopus?
A: Yes, thawed frozen octopus works well and is often more readily available than fresh.
Q: What sides pair well with feke?
A: Boiled yams, sweet potato, or steamed rice.
- Octopus, cleaned and cut into pieces — 600 g (1 1/3 lb)
- Onion, sliced — 1
- Coconut cream — 400 ml (1 3/4 cups)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Fresh coriander or spring onion, chopped, to serve — 1 tbsp
Please log in to leave a comment.