That sounds absolutely tropical! A coconut-infused stew with octopus is such a wonderful combination of flavors. The garlic and tomatoes will add great depth, while the turmeric will provide a warm, earthy note. Serving it with rice or flatbread is a perfect choice to soak up that rich sauce.

Here’s a simple recipe to help you recreate this dish:

Ingredients:

• 1 octopus, cleaned and cut into pieces
• 1 can (400 ml) coconut milk
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1 teaspoon turmeric powder
• 1 teaspoon paprika (optional, for extra flavor)
• Salt and pepper to taste
• Fresh parsley, for garnish
• Cooked rice or flatbread, for serving

Instructions:

1. Prepare the Octopus: If using fresh octopus, you may need to tenderize it by boiling it in salted water for 45 minutes to an hour. If using pre-cooked or frozen octopus, skip this step and thaw it.

2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant.

3. Add Tomatoes and Spices: Stir in the chopped tomatoes, turmeric, and paprika. Cook for about 5-7 minutes until the tomatoes begin to break down.

4. Cook the Octopus: Add the octopus pieces to the pot, stirring to combine with the tomato mixture. Pour in the coconut milk and bring to a gentle simmer. Season with salt and pepper.

5. Simmer: Let the stew simmer for about 30-40 minutes, or until the octopus is tender and infused with the flavors of the coconut and spices. Stir occasionally and adjust seasoning as needed.

Once the octopus is cooked, ladle the stew into bowls, garnish with chopped parsley, and serve hot with rice or flatbread.

The traditional method of fishing in Zanzibar is so interesting! It is practised at low tide by women who use spears and reef traps.