Entree: American Samoa – Northern Culinary Region – Fai'ai Fe'e (Braised octopus cooked in coconut milk with island aromatics, a traditional Samoan-style seafood entree)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb octopus, cleaned and whole or cut into large pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 8 oz)
- 3 cloves (5/16 oz) garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1–2 fresh bird’s eye chiles, sliced (adjust to taste) (approx. 0.18 oz to 0.35 oz)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp salt (adjust to taste)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp ground turmeric or 1 small fresh turmeric piece, grated (optional, for color)
- 1/4 cup fresh cilantro or culantro, chopped for garnish
- Cooked taro, breadfruit, or steamed white rice for serving (amount per household preference)

Show original ingredient measurements

- 2 lb (900 g) octopus, cleaned and whole or cut into large pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, finely grated
- 1–2 fresh bird’s eye chiles, sliced (adjust to taste) (approx. 5–10 g)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt (adjust to taste)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) ground turmeric or 1 small fresh turmeric piece, grated (optional, for color)
- 1/4 cup (10 g) fresh cilantro or culantro, chopped for garnish
- Cooked taro, breadfruit, or steamed white rice for serving (amount per household preference)

Instructions

1. If using a whole octopus, tenderize by massaging briefly then rinse. In a large pot, add octopus and enough water to cover; bring to a simmer and cook gently 20–30 minutes until just tender. Drain and reserve.
2. In a heavy skillet or Dutch oven over medium heat, warm the vegetable oil. Add sliced onion and sauté 5–7 minutes until softened. Add garlic, ginger, chiles, and turmeric (if using) and cook 1–2 minutes until fragrant.
3. Return the pre-cooked octopus to the pan. Pour in coconut milk and water or stock, add fish sauce or salt, and bring to a gentle simmer. Reduce heat to low, cover partially, and braise 20–30 minutes until octopus is very tender and flavors meld.
4. Uncover, increase heat briefly to reduce and thicken the sauce slightly if needed. Stir in lime juice and taste for seasoning, adjusting salt or chiles as desired.
5. Garnish with chopped cilantro or culantro and serve hot with boiled taro, breadfruit, or steamed rice to soak up the coconut sauce.