Preparation

First, beat the octopus a little to soften.
Then it washes very well to remove all viscosity.
Then cut the octopus into pieces.
Bring a pan to the heat with the palm oil, the chopped onion, the tomato without skin or seeds also chopped, the bay leaf, stepped piripiri and the octopus.
Cover the pan and let it cook over a low heat, stirring occasionally.
After cooking add the vinegar, let it boil a little more with the covered pan.
Remove the pan from the heat and rectify the seasoning.
Serve with Manioc Flour Popes

Ingredients

  • 2 onions
  • 1 kg of fresh octopus
  • 0.5 dl of vinegar
  • piripiri q.s.
  • salt q.s.
  • 1 dl of palm oil
  • 1 bay leaf
  • 1 ripe tomato