One of my good friends, who is also one of our Bible teachers, Paska, is famous around our island for his octopus stir-fry (known as “urita stiu”). After all, he is the only one who hunts and cooks octopus! I remember the first time he wanted me to try it. It was when we were on “Bush Orientation” a couple of years ago, the time when we lived here for three months as exposure to village life before having decided that we would serve here long term. He brought it to a feast we had after church one Sunday and was excited for me to taste it. I was hesitant at first, but was quickly hooked. I expected a rubbery texture, similar to calamari, but was surprised to find my teeth sink in to the soft octopus meat. Since then, I look forward to any feast we have where Paska bring’s his famous octopus stir-fry.
Prep Time: 12 Hrs.
Cook Time: 30 Min.
- 1 Medium-Sized Octopus
- 1/2 Cup Vegetable Oil
- 1/2 Cup Soy Sauce
- 2 Small Onions
- 1 Handful of Greens (Spinach like)
- 1 Chicken-Flavored Raman Noodle Packet
- Tenderize octopus well on the trunk of a tree using a large stone.
- Build a fire and boil octopus in large pot on “high” for 30 minutes. Remove from heat and let sit overnight.
- Drain water from medium pot and remove octopus. Using a sharp medium knife, remove the outer layer of skin from the octopus tentacles and then cut each tentacle into small pieces and rinse.
- Place octopus pieces into a separate pan, and mix in oil and soy sauce.
- Prepare onions and greens by chopping them.
- Build a fire. Once fire is complete, place large wok over fire and allow time to adequately heat.
- Once wok is adequately heated, place octopus in wok and allow to cook, stirring occasionally.
- Once octopus reaches reddish color, mix in chopped onion and chopped greens.
- Allow time for octopus to continue to cook, stirring occasionally. Add soy sauce or oil as needed.
- Mix in crushed Raman noodles and chicken flavoring packet.
- Remove from heat, allow time to cool and serve.
Optional: Serve over white rice.
Nutrition Facts: Unknown
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