Oc­to­pus in Co­conut Salsa (main course)

Fiji Sun - - What’s Cooking -

IN­GRE­DI­ENTS

OC­TO­PUS MEAT, GIN­GER, GAR­LIC, ONION, LEMON, CU­CUM­BER, TOMATO, LET­TUCE, CAR­ROTS, DHANIA, SALTAND FOUR LARGE COCONUTS.

PREPA­RA­TION:

Smash raw oc­to­pus with wooden stick (to soften the meat). wash with salt wa­ter then put in the pot with enough fresh wa­ter then cook it for 15 min­utes turn oc­to­pus meat over for 30 min­utes Once ready or cooked cool it down for the 15 min­utes Chop it into small pieces Scrape four coconuts and squeeze milk out and add the

Salsa.

Salsa:

finely chopped onion, gin­ger, cu­cum­ber, tomato, dhania, car­rot add to co­conut milk

Writer sug­ges­tion:

Pour salsa juice over meat and eat with cas­sava, dalo or rice.

Cau­tion: Eat in small por­tions and make sure you are not al­ler­gic to oc­to­pus meat.

Photo: Waisea Nasokia

Oc­to­pus boiled in a pot.

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