Octopus with coconut cream

Ingredients

  • 1 octopus, cut into bite-sized pieces
  • ½ onion, chopped
  • 1 lemon (squeezed for juice)
  • 1 ½ cups coconut milk
  • 5-6 cherry tomatoes
  • salt, to taste
  • 1 cup water

Place all ingredients, except for coconut milk, in a pot.  Cook for about 10 to 12 minutes or longer if you want gumson (octopus) tender. Reduce heat, add pumpkin tips and coconut milk, bring to a boil and remove from heat.

by Mae G. Cruz

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.