Entree: Tanzania – Zanzibar – Mchuzi wa Pweza (Zanzibari coconut-and-spice stewed octopus)

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 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) octopus, cleaned and whole (or large tentacles), trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 6 oz (170 g))
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 bird’s eye chilies or 1 serrano, finely chopped (adjust to taste)
- 2 medium tomatoes, chopped (about 10 oz (280 g)) or 1 cup (240 g) canned chopped tomatoes
- 1 tsp (5 g) curry powder (preferably East African/Zanzibar style)
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 3 whole cloves
- 1 small cinnamon stick (about 1.5–2 in (4–5 cm))
- 1 bay leaf
- 1.5 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water (or 1 tbsp (15 ml) lime juice)
- 1 tbsp (15 ml) lime or lemon juice, to finish
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1.5 lb (680 g) octopus, cleaned and whole (or large tentacles), trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 bird’s eye chilies or 1 serrano, finely chopped (adjust to taste)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned chopped tomatoes
- 1 tsp (5 g) curry powder (preferably East African/Zanzibar style)
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 3 whole cloves
- 1 small cinnamon stick (about 1.5–2 in / 4–5 cm)
- 1 bay leaf
- 1.5 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water (or 1 tbsp / 15 ml lime juice)
- 1 tbsp (15 ml) lime or lemon juice, to finish
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Tenderize octopus: place octopus in a pot with enough water to cover, add 1/2 tsp (2.5 ml) salt, bay leaf, cinnamon stick, and bring to a gentle simmer. Cook until just tender when pierced, about 30–45 minutes depending on size. Drain, let cool slightly, then cut into 1–1.5-inch (2.54 to 3.81 cm) pieces.
2. Build the base: heat oil in a heavy skillet or saucepan over medium heat. Add sliced onion and cook until soft and beginning to brown, about 8–10 minutes. Add garlic, ginger, and chopped chilies; sauté 1–2 minutes until fragrant.
3. Add tomatoes and spices: stir in chopped tomatoes, curry powder, turmeric, ground coriander, and cumin. Add whole cloves and cook until tomatoes break down and oil separates slightly, about 6–8 minutes.
4. Combine octopus and liquids: add the cooked octopus pieces to the sauce, pour in coconut milk and 1/2 cup (120 ml) water or stock, and the tamarind mixture. Stir to combine, bring to a gentle simmer, cover, and cook 10–12 minutes to allow flavors to meld. If sauce is too thick, add a splash more water.
5. Finish and serve: taste and adjust salt and heat. Stir in lime or lemon juice and chopped cilantro just before serving. Serve hot over steamed rice or with flatbread.

1. Tenderize octopus: place octopus in a pot with enough water to cover, add 1/2 tsp salt, bay leaf, cinnamon stick, and bring to a gentle simmer. Cook until just tender when pierced, about 30–45 minutes depending on size. Drain, let cool slightly, then cut into 1–1.5-inch pieces.
2. Build the base: heat oil in a heavy skillet or saucepan over medium heat. Add sliced onion and cook until soft and beginning to brown, about 8–10 minutes. Add garlic, ginger, and chopped chilies; sauté 1–2 minutes until fragrant.
3. Add tomatoes and spices: stir in chopped tomatoes, curry powder, turmeric, ground coriander, and cumin. Add whole cloves and cook until tomatoes break down and oil separates slightly, about 6–8 minutes.
4. Combine octopus and liquids: add the cooked octopus pieces to the sauce, pour in coconut milk and 1/2 cup (120 ml) water or stock, and the tamarind mixture. Stir to combine, bring to a gentle simmer, cover, and cook 10–12 minutes to allow flavors to meld. If sauce is too thick, add a splash more water.
5. Finish and serve: taste and adjust salt and heat. Stir in lime or lemon juice and chopped cilantro just before serving. Serve hot over steamed rice or with flatbread.