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Polvo à São Tomé (Sao Tomean Octopus)

Polvo à São Tomé (Sao Tomean Octopus) is a traditional Sao Tomean recipe (based on a Bhutanese original) for a classic dish of octopus cooked in a hot chilli, red palm oil and onion base that's finished with vinegar. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Sao Tomean Octopus (Polvo à São Tomé).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesSao-tome Recipes



Ingredients


2 onions, chopped
1kg fresh octopus
500ml vinegar
hot chillies, chopped, to taste
salt, to taste
100ml red palm oil
1 bayleaf
1 ripe tomato, blanched, peeled, de-seeded and chopped

Method:

Chop the octopus into large pieces and beat these with a meat mallet to tenderize. Wash well and remove any black membranes. Now cut the octopus into bite-sized pieces.

Heat the palm oil in a pot over the stove. Add the onion and fry for 5 minutes then sir in the tomato pieces. Add the bayleaf, chillies and the octopus.

Cover the pan and simmer gently over low heat, stirring occasionally and cook for about 10 minutes or until the octopus is just cooked.

At this point, add the vinegar, bring to a simmer and cook gently for 30 minutes, or until the octopus is very tender and the sauce is thick.

Adjust the seasonings to taste and serve accompanied by Cassava Flour Papas.