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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Rougaille Ourite Sec
(Dried Octopus Rougaille) Share
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  • 350 grams dried octopus,

  • 1 large onion finely chopped,

  • 1 tablespoon crushed garlic,

  • 1 tablespoon crushed ginger,

  • 400 grams finely crushed tomatoes,

  • 2 tablespoons chopped coriander leaves,

  • optional: chopped red chillies,

  • 2 tablespoons vegetable oil,

  • salt and pepper to taste.

Rougaille Ourite Sec


  1. Cut the dried octopus in lengths to fit into a deep saucepan. Soak the octopus in water overnight and leave at room temperature. Cover the container to avoid the dried octopus aroma from permeating through the house.

  2. Boil the dried octopus for about 30-45 minutes or until the texture is very soft and suitable for eating. Test with a small knife or small skewer. Remove from boiling water and allow to cool. With a very sharp knife cut into half cm pieces. The thin pieces, cut into 1 cm lengths. Put aside. Some people like to quickly stir fry the boiled octopus pieces in a hot non-stick wok to impart a slightly grilled flavour and texture to the dried octopus pieces. If you like it that way, heat up a non stick wok and stir fry without oil the boiled octopus pieces. Do this very quickly and quickly remove the octopus pieces to stop burning this precious ingredient. Transfer into a bowl and set aside.

  3. Heat up two tablespoons of vegetable oil in a casserole pan over medium to high heat. Stir fry the freshly crushed garlic, ginger and finely chopped onion. When the onion pieces become transparent, add the finely crushed tomatoes and stir in 1 cup of hot water. Cover and allow to simmer until the tomato sauce is blended with the other ingredients. Stir at intervals to prevent the sauce from sticking to the sauce pan. Add small quantities of hot water if necessary to keep the sauce liquid. Optional: add the finely chopped red chillies. Quantity of chillies to your preference.

  4. Add the slightly grilled octopus pieces to the tomato sauce. Add the finely chopped coriander leaves. Gently stir in and allow to simmer over medium to low heat. Allow to cook until the octopus pieces are softened to your preference. If the octopus pieces do not soften enough, add small quantities of hot water to further cook the octopus pieces in the sauce. Adjust the sauce consistency to your preference by either adding small quantities of hot water or simmer uncovered to thicken the sauce. Add salt and pepper to taste. Transfer to serving dish and decorate with chopped coriander leaves.

  5. Enjoy as an accompaniment to other main courses with rice. Just delicious. Dried octopus has this incredible flavour that is unique to dried octopus.

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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.