Fa’iai Fe'e (Samoan Octopus in Coconut Cream)

Prep: 20 minutes | Cook: 60 minutes | Total: 80 minutes | Serves: 4–6
Best For: Family meals, traditional cooking, seafood lovers

A Traditional Samoan Octopus Dish

Fa’iai Fee is a traditional Samoan dish made by slowly cooking octopus and finishing it in coconut cream under the oven until thickened. The process focuses on drawing out moisture from the octopus first, then allowing the coconut cream to boil and reduce, creating a rich and savoury sauce.

This dish is a reflection of careful island cooking — patient, deliberate, and guided by texture rather than strict timing. The addition of octopus ink, known as kaelama, deepens the flavour and gives the dish its distinctive colour and taste. Fa’iai Fee is best served with taro and shared while hot.

Ingredients for Fa’iai Fee

• 1 whole octopus, with ink (kaelama)

• 2 cups thick coconut cream

• 1 small onion, finely chopped

• Salt, to taste

• Black pepper, to taste

Optional:

• Extra coconut cream if needed

Step-by-Step Instructions

1. Prepare the octopus
   Remove the octopus ink (kaelama) and set aside for later. Rinse the octopus thoroughly.

2. Bake to release water
   Place the whole octopus into a baking dish and bake under the oven. As it cooks, the octopus will release water.

3. Drain and continue cooking
   Carefully drain off the water and return the octopus to the oven. Continue baking, draining as needed, until no more water is released and the octopus is cooked through.

4. Chop the octopus
   Remove from the oven and chop the octopus into bite-sized pieces according to preference.

5. Prepare the fa’iai sauce
   In a bowl, combine coconut cream, chopped onion, salt, pepper, and the reserved octopus ink.

6. Combine and bake
   Pour the coconut cream mixture over the chopped octopus. Stir gently, then return to the oven.

7. Finish the dish (Fa’ausi le pe‘epe‘e)
   Bake until the coconut cream comes to a boil and thickens. Once the sauce has reduced and coated the octopus, remove from heat.

8. Serve
   Serve hot, traditionally with taro.

Helpful Tips

• Draining the water is key for flavour and texture

• The coconut cream should boil and thicken, not dry out

• Octopus ink adds depth but can be adjusted to taste

• Best served immediately while hot

Why This Recipe Works

• Traditional Samoan cooking method

• Deep seafood flavour balanced by coconut cream

• Simple ingredients, careful technique

• Naturally gluten-free

• Designed for sharing

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Fa’iai Eleni (Samoan Mackerel in Coconut Cream)

• Fa’iai Mussel (Samoan Baked Mussels in Coconut Cream)

• Oka (Samoan Raw Fish in Coconut Cream)