Pieuvre en sauce coco (fe'e fa'ai)

Instructions

1. Clean the octopus and cut it into pieces. Slice the onions, chop the garlic and dice the tomatoes.
2. Cook the octopus covered in its own water for about 30 minutes, until tender, then drain.
3. In an oiled casserole, sauté the onions and garlic for 4 minutes, then add the tomatoes.
4. Return the octopus, pour in the coconut milk, and season with salt and pepper.
5. Simmer gently for 20 minutes, stirring, until the sauce thickens.
6. Serve hot with rice.