Jerk Octopus, Stewed Beans, Yams Recipe
Make Jerk Octopus, Stewed Beans, Yams Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerk Octopus
Stewed Beans
Yams
Method
Jerk Octopus
- 1
Tenderize Octopus
Rinse the octopus under cold water. In a large saucepan, add the octopus, 1.5 liters of water, 2 tsp salt and 2 bay leaves. Bring to a gentle simmer over medium heat (do not boil vigorously) and simmer until tender, about 45–60 minutes for a 1 kg octopus (test by piercing the thickest part — it should give easily). Skim any foam that appears. When tender, remove the octopus and reserve 100 ml of the cooking liquid. Let cool slightly.
- 2
Prepare Jerk Marinade
In a food processor or blender, combine 4 green onions (roughly chopped), 2 tbs fresh thyme leaves, 4 garlic cloves, 1 scotch bonnet pepper (stemmed; use less or remove seeds to reduce heat), 1 tsp allspice, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1 tbs brown sugar, 2 tbs soy sauce, 2 tbs white vinegar, 2 tbs lime juice, 2 tbs vegetable oil, 1 tsp black pepper and 1 tsp smoked paprika (if using). Blend until a coarse paste forms. Add 2–3 tbs of the reserved octopus cooking liquid if needed to loosen the paste to a spreadable marinade consistency.
- 3
Marinate Octopus
Pat the cooled octopus dry with paper towels. If whole, cut into large pieces or separate the tentacles. Rub the jerk marinade evenly over the octopus pieces, ensuring good coverage. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for stronger flavor.
- 4
Finish on Grill or Pan
Preheat a grill or large cast-iron skillet over medium-high heat. If grilling, oil the grates lightly; if using a skillet, heat 1 tbs vegetable oil. Sear the marinated octopus pieces 2–3 minutes per side until charred in spots and heated through. Baste with any leftover marinade during cooking but don’t over-sauce to avoid burning. Remove from heat and let rest 3 minutes. Slice into serving portions if needed.
Stewed Beans
- 5
Soak and Cook Beans
If you haven't pre-soaked beans: cover 300 g dried red kidney beans with water and soak for 8–12 hours, then drain. Place soaked beans in a pot with 1 liter fresh water, bring to a simmer and cook until just tender, about 45–60 minutes (time varies by bean). Drain, reserving about 100 ml cooking liquid.
- 6
Sauté Aromatics
In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1 diced onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and 2 chopped green onions and cook 1 minute more until fragrant.
- 7
Stew Beans
Stir in 1 tbs tomato paste, 1 tbs brown sugar, 1 tbs fresh thyme, and the cooked beans. Pour in 200 ml coconut milk and about 100 ml of the reserved bean cooking liquid (or water) to create a saucy consistency. Add a whole scotch bonnet pepper for flavor (do not burst it unless you want heat) and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until sauce has thickened and flavors meld. Taste and adjust salt. Remove and discard the whole scotch bonnet before serving if used.
- 8
Finish
Stir in chopped green onion and adjust seasoning. Keep warm until plating.
Yams
- 9
- 10