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Yassa de Poulpe
Saint-Louis — Mother recipe · en it
A traditional Saint-Louis dish, Yassa de Poulpe is a delightful octopus marinated in lemons and laurel.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 400g of octopus
- 4 lemons
- 2 bay leaves
- 2 onions
- 2 garlic cloves
- 200g of potatoes
- 100g of leafy vegetables
- 2 tablespoons of palm oil
- 1 teaspoon of ground pepper
- 1 teaspoon of sugar
- salt to taste
- 1 tablespoon of vinegar
Method
- Clean the octopus and cut it into pieces. Marinate it for at least 24 hours in a lemon and bay leaf solution.
- Chop the onions and garlic into cubes. Cut the potatoes and leafy vegetables into pieces.
- In a pan, fry the onions and garlic in palm oil until they are golden.
- Add the marinated octopus and vegetables. Cook over medium heat for 20-25 minutes, adding water if needed.
- Serve hot with a bit of pepper and sugar, and dress with vinegar.
The story
Yassa de Poulpe originates from Saint-Louis in Senegal and has a history tied to French colonization, where octopus was marinated in lemons and laurel to preserve it.
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