Feke

What it really is

Tongan octopus or squid cooked with coconut cream, often grilled or simmered.

Feke refers to octopus in Tonga and to a local preparation of octopus or squid with coconut. Feke can be grilled octopus or squid served with creamy coconut sauce. The exact species and method depend on the catch and cook; grilling and simmering are both seen in Pacific island preparations. The defining elements for this entry are the cephalopod and coconut-rich accompaniment, not one fixed seasoning list.

Octopus can become firm if it is cooked too briefly and tender when the cook allows enough time, so method and texture can differ markedly between kitchens. Grilled and squid versions exist, while local use of feke centres on octopus. Coconut provides a creamy accompaniment, not evidence that the seafood itself is mild or low-risk. A menu should avoid grouping cephalopods under a vague “fish” label because molluscs have a separate allergen disclosure category.

How it's served

• Served as a seafood dish, with coconut cream used as a sauce or cooking liquid.
• May be grilled and finished with sauce, or cooked in the sauce until tender.
• Common starches or root crops are accompaniments rather than part of the dish itself.

For a shared meal, pieces can be portioned alongside root crops or other sides. Kitchens should preserve the distinction between the named seafood and the sauce so diners can identify each element clearly.

How to write it on the menu

• State whether the dish uses octopus or squid and how it is cooked.
• Disclose coconut and any added aromatics or chilli.
• Name shellfish accurately: octopus and squid are molluscs, not finfish.
• Keep raw and cooked seafood equipment separate and verify the source and handling of the catch.

Nutrition is an indicative estimate for octopus with coconut cream. The allergen declaration includes molluscs; other seafood or shared-oil risks depend on the kitchen.