Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 1 kilogram of fresh or thawed octopus by thoroughly cleaning it, removing the beak and eyes, then par-boil the octopus in a large pot of salted water for 30 minutes until it becomes tender.

2. 2

   While the octopus cooks, soak 2 cups of applewood or mesquite wood chips in water for at least 30 minutes, and prepare your smoker or grill for indirect smoking, maintaining a temperature between 225-250°F (107-121°C).

3. 3

   Once par-boiled, pat the octopus dry, brush it with 2 tablespoons of olive oil, and place it in the preheated smoker to infuse with smoky flavor for 1.5 hours.

4. 4

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat, then sauté 1 finely chopped large red onion and 3 minced garlic cloves for 5 minutes until they soften.

5. 5

   Add 1 diced medium red bell pepper, 1 diced medium green bell pepper, 3 peeled and sliced green plantains, 400 ml of full-fat coconut milk, and 400 grams of diced tomatoes to the pot, then simmer the mixture for 20-25 minutes until the plantains are tender.

6. 6

   Gently slice the smoked octopus into 1-inch bite-sized pieces and fold it into the simmering moqueca along with 1/2 cup of fresh chopped cilantro and the freshly squeezed juice of 1 lime, continuing to cook for an additional 5 minutes to meld all the flavors.

7. 7

   Season the Polvo Defumado com Moqueca de Banana da Terra with 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste, stirring well to ensure even distribution before serving immediately.