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Lo’I Feke (Octopus in Cream Sauce)
A wonderful Tongan recipe made with three simple ingredients.
Course Main Course, Main Dish
Cuisine South Pacific, Tongan
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 12kcal
Author Darlene at International Cuisine
- 1 Octopus Frozen
- 1 medium Onion diced
- 1 15 0z Coconut cream
Put the defrosted octopus in a large pot and gently boil until all the liquid has evaporated.
Remove the octopus and cut it into bite size pieces
Put the onion in the pot and cook until translucent.
Add back in the octopus along with the coconut cream and simmer until warm and creamy.
Calories: 12kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg