Daube Ourite
Food Recipe
Ingredients
1.5 kg octopus
2 medium onions finely chopped
1 tablespoon finely chopped thyme
3 tablespoons chopped parsley
1 tablespoon crushed garlic
1 tablespoon crushed ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
450 grams can of finely chopped tomatoes
6 cloves
salt and pepper to taste
Method
Clean the octopus and carefully remove the ink sac. Rub with white flour to thoroughly clean the octopus and wash in running water.
Heat up a deep saucepan over high heat.
Add the octopus to the pan and allow to cook in its own juice.
Move the octopus around to prevent burning. Cook and allow to simmer until the octopus is thoroughly cooked to a pink colour. Taste a little bit of the octopus if necessary to check.
Remove octopus and set aside. Allow to cool.
Cut octopus into bite sizes according to your preferences. Reserve 1/2 cup of octopus juice.
Heat vegetable oil in deep saucepan.
Add the finely chopped onions, cloves, crushed ginger and garlic until the onions are cooked and become transparent.
Add finely chopped tomatoes and allow to simmer for 15 minutes or until sauce is cooked and well blended.
Add 1/2 cup of reserved octopus juice.
Add two tablespoons of chopped parsley and 1 tablespoon finely chopped thyme. Mix well. Add salt and pepper to taste. Allow to simmer for 5 more minutes.
Add 1/2 cup dry sherry or dry white wine. Add the octopus pieces and mix well.
Allow to simmer for 15 minutes or until octopus pieces are tender and cooked to your taste.
You may add hot water in small quantities to adjust the sauce to your own preference.
Taste the sauce and add salt if necessary to taste.
Transfer to a serving dish and sprinkle with 1 tablespoon of chopped parsley.
Serve on a bed of rice with a green salad or tomato chutney.
Source
Madeleine's recipe : Daube Ourite
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe