Civet de zourite is a Creole dish based on octopus, onions, spices, and red wine from the island of La Réunion, where zourite means “octopus” in Creole.
The “civet” is a stew made using cive, that is, onion, and red wine, usually based on game meat.
But beef, pork, tangue (on the island of La Réunion), or lobster (in the Eastern Pyrenees) can also be used.
In southern Catalonia, it was initially cooked with wild rooster and later with pheasant.
In Catalonia, unlike northern France, the added wine can be white, along with poultry and shellfish.
We don’t know if the word “civet” is of Occitan or French origin.
The term comes from “cive” and “civette,” meaning “dish prepared with onions, garlic, or chives.”
The term “cive” itself derives from Latin caepatum, (from caepa, “onion”).
Other octopus-based recipes on the blog:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: International
- Seasonality: All Seasons
Ingredients for Civet de zourite:
- 1.3 lbs octopus
- 3 onions
- to taste fresh ginger
- 1 clove garlic
- 2 tomatoes
- 1.35 oz red wine
- to taste thyme
Steps
Cut the octopus into pieces.
In a large pot, sauté the chopped onions in oil, add the grated ginger, thyme, and crushed garlic, then the chopped tomatoes.
Do not salt.
Cook for 30 minutes.
Add the red wine and continue cooking for another 15 minutes.
Serve with sliced scallions and accompanied by white rice.
To learn more about the island of La Réunion:
