This Zanzibari curry is a perfect choice for any seafood lover out there. I’ve learnt how to prepare it while cooking at Lukman’s Restaurant, the most famous local eatery in Stone Town. An addition of raw mango turns it into a very unique and exotic dish. I got this recipe from Chef Anwar, the head chef at Luqman’s.
For more info on cooking in Zanzibar, please refer to this post.
Serves: 5-6; cooking time: 1h 30 minutes
800g-1kg of fresh octopus, cleaned and diced in 2 cm chunks
100 g eggplant eggplant, julienned
100 g fresh tomato puree
50 g onion, sliced
10 g tomato paste
1 raw mango, sliced
2 tbsp. garlic 1 tbsp garlic
Chili (as much as you prefer)
200 ml coconut milk
1 l water
- Place the octopus in 1l of water and bring to boil; cook on high heat for 20 minutes.
- Add eggplant, onion, tomato paste, mango and garlic, and cook for another 15 minutes.
- Add coconut milk and chili and cook until octopus is tender.
- Serve with rice or chapatti.