It’s another Recipe Wednesday people and I’m way excited because our destination of the week has been on my bucket list for so long and I’m counting down to the holidays. It’s the archipelago of over one hundred islands and islets. It’s the land with the largest sea coconut, Coco de Mer, weighing up to 15-30 kilos. It’s home to one of the most beautiful private islands in the world. It’s the country with the smallest in population yet appreciated so that the land is kept as beautiful as it has been to date.
We are on the island of Seychelles which is one of the best honeymoon/romantic destinations in the world. If you are looking for somewhere special for the Valentine season, somewhere romantic to pop the question or you both simply want to get away from it all, Seychelles is the place to be.
Get yourselves started on a romantic three course meal. Our recipe for today – Creole Octopus Salad is for the epicurean and the man who wants to take his lady/her man into foodie heaven. It is a simple starter salad dish yet so posh, you’ll leave him/her yearning for what you have in store as the main dish and dessert.
If you want to try what it tastes like before s/he does, get your utensils out and let’s get cooking.
- 200g Boiled Octopus
- 30g Bell Pepper (Capsicums)
- 30g Fresh Tomato
- 30g Onion
- 8g Spring Onion
- 2g Black Pepper
- 20 ml Olive Oil
- 20 ml Lemon Juice
- 5 ml Honey
- 100g Lettuce (Mesclun)
- Salt – To taste
Using ginger powder, green papaya and fresh ginger, boil the octopus until tender.
Once boiled, take it out and let it cool. When cool, cut into small pieces.
Add the cut pieces of the bell peppers, fresh tomatoes, onions, spring onions and lettuce into the bowl with the cut octopus.
Toss with honey, olive oil and lemon juice
Sprinkle with salt and black pepper.
Yuddie is the go-to girl on all things research for Afro Tourism. When not researching, you can find her perusing through food channels or just whipping out her cooking utensils and creating a ‘classic.’ She has found a new passion for researching on African dishes and hopes to put her twist on it in future recipes.