Octopus in a spicy cumin sauce: Kamounia bil karneet
A Tunisian meal, that will satisfy the best taste.
2 1/2 lbs (1 kg 250 gr) of fresh baby octopus (frozen can be used as well)
3 plump cloves of garlic, crushed
2 heaped teaspoons of tomato paste
5 tablespoons of extra virgin olive oil
2 pinches of salt to taste
1 heaped teaspoon of hot pepper
1/4 teaspoon of black pepper
1 heaped teaspoon of freshly ground cumin seeds
1 pint of hot water
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped onion
2 fresh lemons, cut into quarters
If your octopus are fresh, you need to prepare them.
Start by cutting of the heads just below the eyes and discard the heads.
Remove the hard beaks, wash the octopus in lots of water, and finally cut them into quarters.
Blanch the octopus by boiling them for two minutes in very little water, turning them over as they boil.
Throw away this pinkish water and run the octopus under the tap.
They are now ready to be cooked.
Put the oil, diluted tomato paste, octopus, salt, black, pepper, hot pepper and crushed garlic with a cup of water into a large saucepan.
Place over a medium heat and cook for 10 minutes, stirring regularly to blend all the lovely flavours together.
Steadily pour a pint of warm water over the octopus, cover and continue cooking over a low heat for about 3/4 of an hour or until the octopus are tender.
Add the cumin.
Serve hot with lots of parsley, onions and lemon.