Zanzibari Octopus, Pineapple & Coconut Curry - 'Mchuzi wa Pweza'

This is a dish that is highly requested by my instagram followers who have visited Zanzibar. I don’t really make it as finding good octopus is hard to come by and because my grandmother refuses to eat it so it’s not something she would ever cook for me. But I remember eating so much of it while in Zanzibar and I managed to get my Auntie Naila who we live with when we visit to guide me through. Coconut being the base of just about anything in Zanzibari cooking pairs beautifully with this, while the addition of the pineapple cutting through with some sweetness, I can promise you this is your new go to summer curry.

Cooking Tips:

• Cooking octopus requires lots of patience, you will be boiling it away for over an hour depending on its size.

• I buy my octopus frozen. I prefer just the tentacles as I find them easier to make tender.

• If you can get hold of coconut milk powder then please use that as I find it is easier to create a more creamier, thicker curry.

• Do not confuse coconut milk powder with coconut flour!

• You can totally miss out the pineapple - this is not the traditional way but the Dina way.

Ingredients:

• 1 Small Octopus

• 1 Medium White Onion ( Sliced thinly)

• 1 Red Chilli (Roughly chopped)

• 600ml of Coconut Milk or 200g Coconut milk Powder with 500ml Water

• 1/2 a Large Pineapple (Chopped in to cubes)

• 400g Tinned Tomatoes

• 1 TBSP Garlic Paste

• 1 TBSP Ginger Paste

• Salt

• 2 Lemons

• 1 TBSP Baharat (Bibi’s one always)

• 2 TSP Turmeric

• Handful of Coriander (Chopped finely)

• Physalis fruit (Optional decoration)

Method:

• Place your octopus into a saucepan of water along with salt, garlic & ginger. Place onto boil for 1 hour.

• While the octopus is cooking, you can prep the base of the sauce. In another pan add the tomatoes, coconut, onions & spices and place on a medium heat to start cooking them together. If you are using coconut powder, only add in 400ml of water. If using coconut milk from the tin start with 400ml as well.

• Allow the sauce to simmer making sure it stays fairly thick. Leave on a low heat and wait for the octopus.

• Once the octopus has finished boiling, take it out and chop into small pieces. Place these pieces in the sauce, along with the rest of your liquid and pineapple and leave to boil for another 30mins -1 hour till the Octopus is super tender.

• In the last 10 minutes, add in lemon juice, coriander and check for salt. Allow those final flavours to settle and simmer, then serve up with some fresh white rice!