Feke Tunu (Tongan Braised Octopus or Calamari in Coconut Milk) – Authentic Tonga Recipe

Coastal Tongan delicacy simmering tender seafood in sweet onion-scented coconut cream.

Country of Origin
🇹🇴 Tonga (Polynesia, Oceania)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender calamari or octopus rings, Cubed sweet potato, Spinach, Coconut cream, Caramelized onions

Ingredients for Feke Tunu (Tongan Braised Octopus or Calamari in Coconut Milk) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender calamari or octopus rings, prepped into bite-sized pieces
  • 1.5 cups cubed sweet potato, washed and trimmed
  • 1 cup spinach
  • 1 medium onion and 3 cloves garlic, finely minced with coconut cream
  • 1.5 tbsp traditional Tonga seasoning (caramelized onions, ginger, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender calamari or octopus rings for 5 minutes.
  2. Add minced onion, garlic, coconut cream, and caramelized onions, ginger, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add cubed sweet potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in spinach right before serving warm.

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