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Fricassé de chatrou (Chatrou Fricassee)

Fricassé de chatrou (Chatrou Fricassee) is a traditional Guadeloupean recipe for a classic stew of octopus arms in a spiced anatto oil base with tomatoes. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Chatrou Fricassee (Fricassé de chatrou).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Herb RecipesGuadeloupe Recipes

Chatrou is a small octopus that is often used in various dishes in Guadeloupe and other countries such as Martinique. The most famous of these dishes is Fricassée de chatrou, which is stewed squid with tomatoes, onions, lemons, and other spices. It is also eaten as Ragoû de Chatrou, which combines fried squid with red beans, lentils, white rice, and chopped yam.

Ingredients:

1 chatrou (about 1 kg)
3 sprigs of thyme
Dried garlic
achiote oil or beurre rouge (red butter)
About ten cherry tomatoes (or 4 regular tomatoes)
2 sprigs of parsley
1 piment végétarien (mild chili)
Juice of 1 lime
Salt and freshly-ground black Pepper, to taste

Method:

Cut off each tentacle of the chatrou then cut each tentacle into bite-sized pieces. Set aside.

Squeeze the lemon juice over the octopus pieces.

Place them in a pressure cooker with a sprig of thyme, a little pepper, and a little dried garlic. Add 200ml of water and cook until the valve whistles. Set aside.

In a pot, add a little achiote oil. Cut the tomatoes into quarters and add them to the pot (you can add a little sugar to cut the acidity of the tomatoes). Cook for about 5 minutes.

Add the parsley and simmer for another minute.

Add the chatrou to the tomato reduction.

Season with salt and pepper, add 400ml of water, and simmer for 10 minutes. Halfway through cooking, add the chilli.

Serve with white rice and a good sugarcane juice with a slice of lemon.