Octopus in tomato sauce

Submitted by: Emma Laurent


850 grams octopus
6 tablespoons oil
2 onions, sliced
1 1/2 teaspoon ginger and garlic mixture
a pinch of salt
2/3 kg chopped tomatoes
green chillies (according to taste)
chopped parsley


1. Clean, wash octopus, and cut into small pieces.
2. Heat oil, put in chopped onion, octopus, ginger/garlic mixture, some salt, thyme and parsley. Mix well and cook for about 15 minutes until octopus turns reddish.
3. Pour in about 2 glasses of water, mix, cover and cook over moderate heat until octopus is tender.
4. Add tomatoes, chillies and some more salt. Cook uncovered until sauce thickens. Stir from time to time to prevent mixture from sticking to the bottom of the pan.
5. When the oil floats on top and tomatoes are nicely pureed, remove from heat and sprinkle with more thyme and parsley.
6. Serve hot with fried rice


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