📍 Where this dish comes from: Zanzibar, Tanzania · Stone Town
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Grilled octopus is a fixture of Zanzibar’s beachside night markets, sold hot off charcoal grills to a steady stream of locals and travelers alike. The key is a proper braise before the char — octopus grilled straight from raw turns rubbery, but a gentle simmer first guarantees the tender, slightly smoky result this dish is known for.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 2 lb whole octopus cleaned
- 3 tbsp coconut oil
- 2 limes juiced
- 3 cloves garlic minced
- 1 tsp ground coriander
- 1/2 tsp chili flakes
- Fresh cilantro, chopped
- Salt to taste
Instructions
- Place octopus in a large pot, cover with water, and bring to a gentle simmer. Cover and cook 45–60 minutes until fork-tender.
- Drain and cool slightly, then cut into large pieces.
- Whisk coconut oil, lime juice, garlic, coriander, and chili flakes into a marinade.
- Toss octopus pieces in the marinade, cover, and marinate at least 1 hour.
- Grill over high heat, turning occasionally, 8–10 minutes until charred at the edges.
- Season with salt, top with cilantro, and serve hot with lime wedges.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 32g | Fat: 15g | Fiber: 1g
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Health Benefits
- Octopus is an excellent source of lean protein along with vitamin B12 and selenium.
- Lime juice adds vitamin C, helping offset the lower produce intake typical of a keto diet.
- Coconut oil provides MCTs, a fast-burning fat source well suited to ketogenic eating.
Pairs Well With
- Tanzanian Coconut & Herb Salad, Zanzibar Style
- Tanzanian Grilled Vegetables, Coconut Marinade