📝 About This Recipe
Transport your senses to the sun-drenched shores of Martinique and Guadeloupe with this traditional Fricassée de Chatrou. This iconic French Antillean stew features tenderized octopus simmered in a vibrant 'sauce chien' base, enriched with aromatic cives, lime, and the gentle heat of piment végétarien. It is a soulful, slow-cooked masterpiece that perfectly balances the brininess of the sea with the bold, herbaceous notes of Caribbean Creole cooking.
🥗 Ingredients
The Octopus (Chatrou)
- 1.2 kg Octopus (cleaned, beak removed, and tenderized)
- 2 pieces Lime (halved, for cleaning and marinating)
- 2 tablespoons White Vinegar
The Aromatic Base
- 5 stalks Cives (Caribbean Scallions) (finely chopped)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 pieces Piment Végétarien (seeded and minced (flavorful, not spicy))
- 1 teaspoon Fresh Ginger (grated)
The Stewing Liquid
- 1 tablespoon Tomato Paste (concentrated)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1/4 teaspoon Bois d'Inde (Allspice leaves) or Ground Allspice (ground)
- 3 tablespoons Sunflower Oil
- 1 whole Scotch Bonnet Pepper (kept intact for aroma, do not burst)
- 1 pinch Sea Salt and Black Pepper (to taste)
- 500 ml Water (plus more if needed)
👨🍳 Instructions
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1
Thoroughly clean the octopus by rubbing it with lime halves and white vinegar to remove any residual slime. Rinse under cold running water.
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2
Cut the octopus into bite-sized pieces (about 3cm chunks). If using fresh octopus, you may want to blanch it in boiling water for 5 minutes first to firm it up before cutting.
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3
In a large heavy-bottomed pot or Dutch oven, heat the sunflower oil over medium-high heat.
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4
Add the octopus pieces to the pot. Sauté for about 8-10 minutes until the octopus releases its liquid and turns a beautiful pinkish-purple hue.
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5
Remove the octopus from the pot and set aside, but keep the liquid that was released in the pot.
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6
In the same pot, add the diced onions, chopped cives, and piment végétarien. Sauté until the onions are translucent and fragrant.
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7
Stir in the minced garlic, grated ginger, and tomato paste. Cook for 2 minutes to cook out the raw metallic taste of the tomato paste.
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8
Return the octopus pieces to the pot and stir well to coat them in the aromatic mixture.
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9
Add the thyme, allspice, salt, and pepper. Pour in the 500ml of water, ensuring the octopus is mostly submerged.
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10
Place the whole Scotch Bonnet pepper on top of the liquid. Be very careful not to break it, as this would release extreme heat; we only want its fruity aroma.
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11
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 45-50 minutes. The octopus is ready when it is tender enough to be pierced easily with a fork.
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12
Ten minutes before the end of cooking, remove the lid to allow the sauce to reduce and thicken slightly. It should be a rich, mahogany-colored gravy.
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13
Carefully remove the whole Scotch Bonnet pepper and discard it before serving.
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14
Taste and adjust seasoning with an extra squeeze of lime juice or salt if necessary.
💡 Chef's Tips
If using fresh octopus, freeze it for 24 hours before cooking; the ice crystals break down the tough fibers, making it much more tender. Never add salt at the very beginning of cooking the octopus, as this can toughen the meat; wait until the stewing phase. The 'Piment Végétarien' is crucial for authentic flavor; if you can't find it, substitute with a small amount of deseeded red bell pepper and a drop of habanero sauce. For a thicker sauce, mash two pieces of the cooked octopus or a small piece of cooked yam into the liquid. Avoid boiling the sauce vigorously; a gentle simmer is the secret to a buttery texture.
🍽️ Serving Suggestions
Serve traditionally with 'Riz et Pois' (Rice and Kidney Beans) to soak up the flavorful sauce. Accompany with boiled green bananas (ti-nain) or steamed breadfruit for a true Antillean experience. A side of 'Chien Sauce' or a fresh avocado salad provides a cool, creamy contrast to the warm spices. Pair with a chilled glass of Ti' Punch (white rum, lime, and cane syrup) or a crisp dry Rosé.