Feke (Octopus in Coconut Cream)

Name: Feke (Octopus in Coconut Cream)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Tonga
Ingredients: 1 1/2 lbs octopus, cleaned; 2 cups coconut cream; 1 onion, sliced; 2 cloves garlic, minced; 1 lime, juiced; Salt, to taste

4 servings15 min prep45 min cookMedium Tonga

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The Story Behind It

The Tale of Feke (Octopus in Coconut Cream)

Story updated September 17, 2026

Feke, octopus cooked in coconut cream, reflects Tonga's reef- and ocean-based diet, where seafood gathered from the surrounding waters has long been a dietary mainstay. Simple coconut cream preparations like this one are common across the wider Pacific for showcasing fresh-caught seafood.

Ingredients

Scale:· 4 servings

1 1/2 lbs octopus, cleaned
2 cups coconut cream
1 onion, sliced
2 cloves garlic, minced
1 lime, juiced
Salt, to taste

Instructions

1Simmer the octopus in a pot of water for 30 minutes until tender, then drain and cut into bite-sized pieces.
2Sauté the onion and garlic in a saucepan until softened.
3Add the coconut cream and bring to a gentle simmer.
4Add the cooked octopus and simmer for 10 minutes, allowing it to absorb the coconut cream.
5Stir in the lime juice and season with salt to taste.
6Serve hot with rice or taro.

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