Polvo (Octopus)
- 2 onion
- 3 garlic cloves
- 4 baby octopuses of about 250 g each (softer and faster to cook) or one 1 kg
- octopus
- 0.5 dl of vinegar
- 2 dl of beer
- chili
- salt
- 1 dl of palm oil
- 1 bay leaf
- 2 ripe tomatoes
Thoroughly wash the octopus and cut it into medium pieces. Place in a pot together with the palm oil, chopped onions, chopped garlic, peeled, chopped and deseeded tomatoes, the bay leaf, and crushed chili. Cover and let cook on low heat, stirring occasionally. Add the beer after 15 mins.
Once the octopus is cooked, add the vinegar and let it boil for a bit longer with the pot covered. Remove from the heat and adjust the seasoning.
Serve with white rice or, as is traditional, with “Papas de Farinha de Mandioca” (Cassava Flour Paste). To make the latter, mix 500 g of cassava flour with 5 dl of water and a bit of salt in a pot. Cook on medium heat for about 10 mins, stirring constantly.
Serve with white rice or, as is traditional, with “Papas de Farinha de Mandioca”
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