Octopus Mbongo Recipe

Name: Octopus Mbongo Recipe
Ingredients: 1 large Spanish octopus, left whole; 100ml of smoked olive oil; 4 black garlic cloves; 865g of tomatoes; 1 Scotch bonnet chilli; 33g of grapeseed oil, plus extra to confit the shallots; 33g of olive oil; 100g of shallots; 27g of lemongrass (1); 17g of fresh ginger; 27g of grains of paradise; 23g of squid ink; 1 purple daikon; smoked rapeseed oil; 250g of butter; 30g of Scotch bonnet chillies; 5g of peppercorns, Jeremy uses peppercorns from the rainforests of Gola in Sierra Leone, which have a wonderful fruity flavour, but feel free to substitute for a different variety; 50g of anchovies, preferably Ortiz anchovies, chopped; 1/2 lemon, zested; 10g of ginger and garlic paste; mixed spicy greens, such as wasabi or mustard leaves

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Jeremy Chan takes inspiration from the deep, complex mbongo sauces of Cameroon for this stunning octopus dish.

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Ingredients

1 large Spanish octopus, left whole
100ml of smoked olive oil
4 black garlic cloves
865g of tomatoes
1 Scotch bonnet chilli
33g of grapeseed oil, plus extra to confit the shallots
33g of olive oil
100g of shallots
27g of lemongrass (1)
17g of fresh ginger
27g of grains of paradise
23g of squid ink
1 purple daikon
smoked rapeseed oil
250g of butter
30g of Scotch bonnet chillies
5g of peppercorns, Jeremy uses peppercorns from the rainforests of Gola in Sierra Leone, which have a wonderful fruity flavour, but feel free to substitute for a different variety
50g of anchovies, preferably Ortiz anchovies, chopped
1/2 lemon, zested
10g of ginger and garlic paste
mixed spicy greens, such as wasabi or mustard leaves