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Feke is a beloved snack from the Solomon Islands, featuring tender octopus marinated in a zesty blend of lime and soy sauce. Often enjoyed during gatherings and celebrations, this dish showcases the rich marine resources of the islands. Its unique flavors and textures make it a popular choice among locals and visitors alike.
If the octopus has not been pre-tenderized, you can do this by gently pounding it with a meat mallet or by freezing and then thawing it, which helps break down the muscle fibers.
In a large bowl, combine the vegetable oil, minced garlic, grated ginger, chopped chilies (if using), soy sauce, lime juice, and honey.
Add the octopus to the marinade, ensuring it is well-coated.
Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Preheat your grill to medium-high heat.
Remove the octopus from the marinade and let any excess marinade drip off.
Grill the octopus for about 3-4 minutes on each side, or until it is charred and cooked through. Be careful not to overcook, as octopus can become tough.
Transfer the grilled octopus to a serving plate.
Garnish with fresh chopped cilantro and lime wedges on the side.
Enjoy your meal!
Feke is a traditional Solomon Islands dish made from octopus, marinated and often grilled or pan-fried, delivering a burst of savory flavors.
Feke originates from the Solomon Islands, where seafood is a staple in the local diet.
The main ingredients include octopus, vegetable oil, garlic, ginger, soy sauce, lime juice, and honey.
Feke takes between 66 to 1448 minutes to prepare and cook, depending on the tenderizing method.
Feke is delicious on its own but can be served with fresh lime wedges and a side of rice or tropical salad.