Zourit Pimenté

Zourit Pimenté is a cherished delicacy from the beautiful islands of Mauritius and Réunion. Renowned for its fiery marinade and tender pieces of octopus, this dish is a perfect blend of vibrant flavors and textures. Historically, Zourit Pimenté has its roots in Creole cuisine, with influences from African, Indian, French, and Chinese cultures that have melded over centuries. Traditionally served during festive gatherings, it is said that its spicy kick symbolizes the zest for life on these tropical islands.

Ingredients

• Octopus - 1kg, cleaned and cut into pieces
• Onion - 2 large, finely chopped
• Garlic - 6 cloves, minced
• Ginger - 2-inch piece, grated
• Green Chili - 4, chopped
• Tomatoes - 3, diced
• Cilantro - a handful, chopped
• Lemon - 1, juiced
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - to taste
• Oil - 4 tablespoons
• Water - 1 cup

Preparation

Preparing the Octopus

Begin by thoroughly rinsing the octopus under cold water to remove any sand or debris. Cut it into manageable pieces, approximately one to two inches in size. This helps ensure even cooking and allows the marinade to penetrate effectively. Pat the pieces dry with paper towels and set aside.

Chopping and Marinating

In a large mixing bowl, combine the chopped onions, minced garlic, grated ginger, and chopped green chilies. Add the diced tomatoes, chopped cilantro, lemon juice, turmeric, cumin, coriander, and salt to taste. Mix them well to form a robust and aromatic marinade.

Gently fold in the pieces of octopus into the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. This step is crucial for the flavors to meld together.

Cooking Process

Sautéing the Ingredients

In a large heavy-bottomed pan, heat the oil over medium heat. Once hot, add the marinated octopus mixture. Allow the onions to caramelize slightly, stirring occasionally, for about 10 minutes. This will help build a depth of flavor that enhances the overall taste of the dish.

Simmering the Octopus

After sautéing, add a cup of water to the pan to create a sauce. Reduce the heat to low and cover with a lid. Allow the octopus to simmer for about 45 minutes, stirring occasionally. Monitor the cooking time carefully to avoid overcooking, which can make the octopus rubbery. The flesh should be tender and the sauce, thickened and rich.

Final Touches

Once the octopus is tender and the sauce is at your desired consistency, taste and adjust the seasoning if necessary. Garnish with additional chopped cilantro and a sprinkle of fresh lemon juice for a zesty finish.

Serving Suggestions

Zourit Pimenté pairs wonderfully with steamed rice or warm, crusty bread that can soak up all the delicious sauce. For an authentic island experience, serve it alongside a crisp green salad or sautéed vegetables.

Enjoy this dish with a chilled beverage of your choice. A glass of sweet tea or a fruity white wine complements the spiciness remarkably well.