Entree: Nauru – Octopus in Coconut Milk (Octopus simmered in creamy coconut milk with aromatics and chilies, a traditional Nauruan seafood stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 1/2 lb (680 g) octopus, cleaned and cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 red chilies, sliced (adjust to heat preference)
- 2 cups (480 ml) coconut milk
- 1/2 cup (120 ml) water or light fish stock
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground turmeric or 1 tbsp (15 g) fresh grated turmeric
- 1 tsp (5 g) salt, or to taste
- 1 bay leaf (optional)
- Fresh cilantro or culantro for garnish

Instructions

1. Rinse octopus pieces and pat dry. If the octopus is large, score thicker pieces to help tenderize.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or pot over medium heat. Add sliced onion and sauté until translucent, about 4 minutes.
3. Add garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
4. Add octopus pieces and increase heat to medium-high. Cook, stirring, until edges begin to firm, about 3–4 minutes.
5. Pour in 2 cups (480 ml) coconut milk and 1/2 cup (120 ml) water or stock. Add turmeric, bay leaf if using, and 1 tsp (5 g) salt. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer until octopus is tender, about 25–40 minutes depending on size. Stir occasionally and skim any foam.
7. When octopus is tender and sauce has slightly thickened, stir in 1 tbsp (15 ml) lime juice and adjust seasoning with additional salt if needed.
8. Remove bay leaf, garnish with fresh cilantro or culantro, and serve hot with steamed rice, cassava, or taro.