Berbere Spiced Octopus Recipe

Inspired by Wolf in the Fog

Time1h 30m

Serves4

Lentils, yogurt, fried onion, cucumber

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Octopus

2 tbs Berbere spice mix

1 cup Lentils

1 cup Plain yogurt

1 cup Fried onion

1 medium Cucumber

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

4 cups Water

Method

Cooking Instructions

Prepare the Lentils

Rinse the lentils under cold water. In a saucepan, bring 4 cups of water to a boil. Add the lentils and a pinch of salt. Reduce heat and simmer for about 20-25 minutes or until tender. Drain any excess water and set aside.

Cook the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 45-60 minutes or until tender. Remove from pot and let cool slightly. Cut into smaller pieces.

Season the Octopus

In a bowl, combine the cooked octopus with berbere spice mix, olive oil, salt, and pepper. Toss until the octopus is well coated.

Sear the Octopus

Heat a grill or skillet over medium-high heat. Add the seasoned octopus and sear for about 3-4 minutes on each side until slightly charred.

Prepare the Cucumber

Peel and dice the cucumber into small cubes.

Assemble the Dish

On a serving plate, layer the lentils, and top with the seared octopus. Drizzle with yogurt, sprinkle with fried onion, and add diced cucumber on the side.