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4 Serves
62 Mins
Clean the octopus thoroughly under cold running water and cut it into bite-sized pieces using a sharp knife on a cutting board.
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KenyanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
51 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
432 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Place the octopus in a large pot with enough water to cover it and simmer until tender, then drain using a colander.
In a frying pan, heat the coconut cream and add the cooked octopus, stirring gently to coat.
Season the dish with salt and pepper to taste before serving hot.
70
g0
g15
g
French