👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, sauté the chopped onion in a little oil (if desired, or use a bit of the coconut cream) over medium heat until softened, about 5-7 minutes.

2. 2

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Add the cleaned and cut octopus pieces to the pot. Cook, stirring occasionally, until the octopus starts to firm up and change color, about 5-8 minutes.

4. 4

   Pour in the coconut milk. Add the cubed breadfruit and chopped taro leaves. If using, add the chopped chili pepper.

   💡 プロのコツ: Ensure all ingredients are submerged in the liquid.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the octopus is very tender and the breadfruit is soft.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Season with salt and black pepper to taste. If the stew is too thin, you can simmer it uncovered for the last 10-15 minutes to thicken.

7. 7

   Serve hot, traditionally with rice or taro root.