Octopus Tagine
Serves 2
Prep Time 25 mins
Cooking 50 mins
Level low
Ingredients
- 2 Baby Octopus
- 2 garlic cloves, chopped
- 1 onions - finely sliced
- 1 Peeled and sliced Carrot
- 1 Peeled and diced Sweet Potato
- Fresh 1/2 teaspoon chopped Ginger
- 1/2 teaspoon ground Tumeric
- 1 Orange
- 2 star anise
- 1 Cinnamon stick
- 2 Spoons Three Hills Kunserva (tomato paste)
- 1 Can Mayor chickpeas, rinsed and drained
- 1 Can Mayor Marrowfat Peas, drained
- Fresh Coriander
- 1 Litre tablespoon Pinto’s Pride vegetable stock
- Wedges limes
- Extra Virgin Olive Oil
Sautee the octopus in olive oil for a minute or two. Stir in the vegetables and spices, cook for further 2 minutes. Peel the orange and add to the octopus, squeeze in the juice, stir in tomato paste. Add in the sweet potatoes, cover with the stock and bring to the boil. Cover and set to simmer over a low heat or on in a tagine in a hot oven for approx. 35 min. Stir in the chickpeas and peas, chopped coriander to taste and a lime juice. Serve with extra lime wedges, coriander and crusty bread.
Recipe by Aceline Media
