Octopus Punch
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Ingredients
Adjust Servings
½ lb Octopus buy fresh | |
284 mL. can/tin Irish Moss | |
¼ cup Nuts (Raw Peanuts, use any nut or mix it) | |
½ cup Condensed Milk; use 50 g Coconut Milk Powder instead | |
¼ cup Sugar (granulated or brown) – optional | |
½ teaspoon Vanilla Extract | |
¼ teaspoon Nutmeg (grounded) | |
1 teaspoon Gum Arubic - optional | |
5 cups Water (use 3 cups to pressure cook Octopus) | |
¼ cup White Rum; allow recipient to add more rum! – optional |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
Ensure the octopus has no dirt.
Boil octopus in water ¾ ways filling a big pot for 1 hour 30 minutes to 2 hours. Put the stove’s gauge on medium High. You do this to tenderize the octopus. (You well get the best eat if the octopus’s meat is not rubbery and tough). Tenderize Well First! Use fork for testing.
After cooling, remove the skin by just peeling it off.
After that, cut the boiled octopus into piece to be blend.
Mark as complete
2.
Now blend the cooked octopus into water well, for 2 minutes or so.
Strain the blended octopus to smoothness.
Now mix in all the ingredients.
Refrigerate Jamaican octopus punch to coolness before serving.
Serve octopus punch in a glass with ice.
.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
*This is Jamaica's Juice Drink. BUY OUR DRINK-BOOK: JAMAICAN JUICE DRINKS for detailed instructions,….!
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