Solomon Islands-style Octopus Stew

Ingredients

In the original Maltese dish, Stuffat tal-qarnit, the octopus is typically cooked in a tomato-based sauce with garlic, onions, and herbs. However, in this adapted Solomon Islands version, we incorporate tropical flavors such as coconut milk, lemongrass, ginger, and lime to create a unique and refreshing twist on the traditional octopus stew. We alse have the original recipe for Stuffat tal-qarnit, so you can check it out.

• 1 kg (2.2 lbs) octopus, cleaned and cut into bite-sized pieces 1 kg (2.2 lbs) octopus, cleaned and cut into bite-sized pieces
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 inches ginger, sliced 2 inches ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, diced 1 onion, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red chili, sliced 1 red chili, sliced
• Juice of 2 limes Juice of 2 limes
• Handful of fresh cilantro, chopped Handful of fresh cilantro, chopped
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat some cooking oil in a large pot over medium heat.
2. 2.
   Add the minced garlic, diced onion, sliced ginger, and sliced red chili. Sauté until fragrant.
3. 3.
   Add the octopus pieces to the pot and cook for a few minutes until they start to curl and turn opaque.
4. 4.
   Pour in the coconut milk and add the diced tomatoes and bruised lemongrass stalks.
5. 5.
   Season with salt and black pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour or until the octopus is tender.
7. 7.
   Stir in the lime juice and fresh cilantro just before serving.
8. 8.
   Serve the Solomon Islands-style Octopus Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before cooking. Thaw it completely before using in the recipe.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.

Tips & Tricks

• If you prefer a spicier stew, you can add more sliced red chili or even include a few bird's eye chilies.
• For an extra burst of freshness, garnish the stew with some freshly chopped mint leaves.
• If you can't find fresh octopus, you can use frozen octopus, but make sure to thaw it completely before cooking.

Serving advice

Serve the Solomon Islands-style Octopus Stew hot with steamed rice or crusty bread. The stew can also be enjoyed on its own as a comforting and flavorful main dish.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped cilantro and a wedge of lime for a vibrant and appetizing presentation. Serve it in a deep bowl to showcase the rich colors and textures of the stew.