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”
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Risotto with wild mushrooms
Fry the mushrooms “dry” and set aside. Melt half of the butter, add a splash of olive oil, and sauté the onion. Add the rice and stir for a moment. ...
- Difficulty
Traditional Weekend Lunch
The recipe constitutes key components of a weekend lunch in Lesotho; usually reserved for guests (or for one’s parents).
- Difficulty
Authentic dry deer curry
Deer meat is highly valued in Mauritius. The most popular way of savouring it is as a dry curry, accompanied by white rice, lentils, and a local chutney.
- Difficulty
