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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Daube Ourite
(Octopus Stew)
Air Mauritius
Air Mauritius News & Specials 



  1. 1.5 kg octopus

  2. 2 medium onions finely chopped

  3. 1 tablespoon finely chopped thyme

  4. 3 tablespoons chopped parsley 

  5. 1 tablespoon crushed garlic

  6. 1 tablespoon crushed ginger

  7. 2 tablespoons vegetable oil

  8. 1/2 cup dry sherry or dry white wine

  9. 450 grams can of finely chopped tomatoes

  10. 6 cloves

  11. salt and pepper to taste


daube ourite



  1. Clean the octopus and carefully remove the ink sac. Rub with white flour to thoroughly clean the octopus and wash in running water.
  2. Heat up a deep saucepan over high heat. Add the octopus to the pan and allow to cook in its own juice. Move the octopus around to prevent burning. Cook and allow to simmer until the octopus is thoroughly cooked to a pink colour. Taste a little bit of the octopus if necessary to check.
  3. Remove octopus and set aside. Allow to cool.
  4. Cut octopus into bite sizes according to your preferences. Reserve 1/2 cup of octopus juice.
  5. Heat vegetable oil in deep saucepan.
  6. Add the finely chopped onions, cloves, crushed ginger and garlic until the onions are cooked and become transparent.
  7. Add finely chopped tomatoes and allow to simmer for 15 minutes or until sauce is cooked and well blended. Add 1/2 cup of reserved octopus juice. Add two tablespoons of chopped parsley and 1 tablespoon finely chopped thyme. Mix well. Add salt and pepper to taste. Allow to simmer for 5 more minutes.
  8.  Add 1/2 cup dry sherry or dry white wine. Add the octopus pieces and mix well.
  9. Allow to simmer for 15 minutes or until octopus pieces are tender and cooked to your taste.
  10. You may add hot water in small quantities to adjust the sauce to your own preference.
  11. Taste the sauce and add salt if necessary to taste.
  12. Transfer to a serving dish and sprinkle with 1 tablespoon of chopped parsley.
  13. Serve on a bed of rice with a green salad or tomato chutney.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.