Name: Octopus mbongo
Total time: 2 h
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

Octopus mbongo

by Jeremy Chan

Ingredients

Fish & Shellfish

1 large Spanish octopus, left whole

Oils & Vinegars

100ml of smoked olive oil
33g of grapeseed oil, plus extra to confit the shallots
33g of olive oil
smoked rapeseed oil

Spices & Dried Herbs

27g of lemongrass (1)
27g of grains of paradise
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

Salad & Fresh Herbs

17g of fresh ginger

Speciality Ingredients

23g of squid ink

Dairy

250g of butter

Store Cupboard

50g of anchovies, preferably Ortiz anchovies, chopped

Cooking Sauces

10g of ginger and garlic paste