Zourit Flambé

Zourit Flambé is a captivating dish with roots in Seychelles, an archipelago in the Indian Ocean. Known for its rich and diverse cuisine, Seychelles combines influences from African, European, and Asian culinary traditions. The term "zourit" refers to octopus in Seychelles creole, making this a flambéed octopus dish. Traditionally, this dish is cooked using fresh locally-sourced octopus, capturing the essence of Seychelles in every bite. The technique of flambéing adds a hint of sophistication, making it as delightful to prepare as it is to consume.

Ingredients

• Octopus - 1 kg, cleaned and cut into chunks
• Onion - 1, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Chili Pepper - 1 to 2, chopped
• Coconut milk - 1 cup
• Lime - 1, juiced
• Vegetable Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Rum - 1/4 cup, for flambéing
• Coriander - a small bunch, chopped for garnish

Preparation

Step 1: Prepping the Octopus

Before we begin the cooking process, it's essential to clean and prepare the octopus properly. Rinse it under cold running water to remove any excess gel. Once cleaned, cut the octopus into sizable chunks. This allows even distribution of heat and ensures each piece is tender.

Step 2: Marinating

In a mixing bowl, combine the octopus, lime juice, and a sprinkle of salt and black pepper. Allow it to marinate for at least 30 minutes to an hour. Marination enhances the flavors and tenderizes the octopus, preparing it for our flambé cooking method.

Cooking Process

Step 3: Sautéing the Aromatics

In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until they become fragrant and golden. The aroma will signal the readiness of the skillet for the next steps, creating a solid flavor base for the octopus.

Step 4: Cooking the Octopus

Add the marinated octopus to the skillet. Sauté until the octopus starts to change color. This process is crucial as it ensures the flavor of the aromatics coats the surface of the octopus. Pour in the coconut milk, and allow it to simmer. Cover and let it cook for about 30 minutes or until the octopus becomes tender.

Step 5: Flambéing the Octopus

Here comes the fun part - flambéing! Carefully pour the rum over the octopus. Using a long lighter, ignite the rum. Ensure the pan is tilted away from you during this step. The flames will quickly rise, subsiding as they burn off the alcohol. This technique imparts a lovely caramel note to the dish and adds a bit of a theatrical flair.

Step 6: Final Seasoning

Once flambéed, taste and adjust seasoning with more salt and black pepper if necessary. Garnish the dish with coriander for a fresh, vibrant finish.

Cooking Time

Total preparation and cooking time is approximately 1 hour and 30 minutes, allowing some room for marination and slow cooking to ensure the octopus is perfectly tender.

Serving Suggestions

Serve the Zourit Flambé hot, accompanied by steamed rice or fresh crusty bread to soak up the rich sauce. Pair with a crisp white wine or a refreshing coconut water drink for a truly island-inspired meal.

Enjoying Zourit Flambé is more than just a meal; it’s an experience bringing a touch of Seychelles' warmth into your kitchen.