Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1.5 kilograms of fresh octopus, removing the beak and eyes, then cut it into large, manageable pieces for fermentation.

2. 2

   Prepare the fermentation brine by dissolving 50 grams of sea salt in 1 liter of filtered water, adding 2 bay leaves and 5 smashed garlic cloves to a clean jar, then fully submerge the octopus pieces, ensuring they are weighted down below the liquid, and ferment at room temperature for 3-5 days.

3. 3

   After fermentation, rinse the fermented octopus thoroughly under cold running water, then place it in a large pot, cover with fresh water, and simmer gently for 60-90 minutes until very tender.

4. 4

   While the octopus cooks, peel and cut 1 kilogram of fresh cassava into uniform pieces, boil it in salted water until very tender, then drain and mash it with 200 milliliters of coconut milk to create a creamy puree, seasoning with salt and black pepper to taste.

5. 5

   In a large skillet, heat 100 milliliters of dendê oil over medium heat, then add 1 chopped large red onion, the remaining 5 minced garlic cloves, 2 deseeded and chopped red bell peppers, and 1-2 finely chopped malagueta peppers, sautéing for 8-10 minutes until softened and fragrant.

6. 6

   Drain the tender octopus, chop it into bite-sized pieces, and add it to the skillet with the sautéed vegetables, stirring well to combine and warm through.

7. 7

   Fold the creamy cassava puree into the octopus mixture, stir in 50 grams of freshly chopped cilantro and the juice of 3 limes, and serve immediately.