Loi feke is a Tongan octopus dish where tender seafood is cooked with onion and coconut cream until rich and satisfying. It is a strong island-style seafood meal, especially when served with root crops, rice, or another simple side that can balance the creamy sauce.
If you enjoy this style of Pacific cooking, you may also want to try kuita vakalolo, ika mata.
Ingredients
- 1 1/2 pounds cleaned octopus, cut into pieces
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup coconut cream
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped herbs or green onion
Instructions
- Place the octopus in a saucepan with a little water and simmer until it starts to become tender.
- Add the onion and garlic and continue cooking gently.
- Pour in the coconut cream and remaining water.
- Season with salt and black pepper.
- Simmer until the octopus is tender and the sauce has thickened slightly.
- Finish with chopped herbs or green onion and serve hot.
Helpful Tips
- Octopus needs gentle cooking to become tender rather than tough.
- Do not boil the coconut cream too hard or it can separate.
- Serve with plain sides so the seafood and coconut flavor stay central.
FAQ
What does loi feke taste like?
It tastes rich and savory, with tender seafood and a creamy coconut finish.
Can I use frozen octopus?
Yes. Thaw it first and cook it gently until tender.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 101 kcal |
| Fat | 19.6 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 168.5 g |
| Sugar | 0 g |
| Fiber | 22.6 g |
| Protein | 40.2 g |
| Sodium | 359.1 mg |
| Cholesterol | 10.9 mg |
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