In Taste of a Traveller, Brett travels to Kenya, where he learns how to make BBQ spiced octopus. You can read the recipe here:
1 whole octopus
2cm / 0.8in knob ginger, finely sliced
6 cloves garlic, peeled, smashed and sliced
½ cinnamon stick
3 cloves cardamom
1 tsp cumin seeds
2 tsp turmeric
1 lime, zested, juiced
3 Tbsp Extra Virgin Avocado oil
1. Put ginger and garlic into a mortar & pestle and pound into a paste. Add cinnamon, cardamom, cloves, cumin seeds turmeric and lime and crush ingredients into a paste.
2. Add avocado oil and mix.
3. Clean and slice open the octopus keeping it whole. Place octopus on the BBQ grill and cook for 10minutes both sides or until it changes colour.
4. Baste the octopus both sides with paste and continue cooking for a further 3 minutes – basting as it cooks.
Smash the octopus against the sand to tenderize the flesh. This can be done up to 25 times. Or alternatively, simmer in a large pot of boiling water, until you can easily push a toothpick through the flesh.