Octopus salted and dried in the sun, later stewed or curried. Rodrigues fishermen dry it on lines above the lagoon shore, and the island exports it to Mauritius.
It depends on constant sun and sea wind drying it faster than it can spoil — and on lines strung where the wind actually reaches; the same octopus dried indoors in a damp climate rots.
What goes into it
- octopus, cleaned and beaten
- sea salt
- sun and sea wind
How it is made
The octopus is cleaned, beaten to tenderise it, rubbed with salt and hung on lines strung above the shore where the sea wind and full sun dry it hard over several days. It ends stiff and pale and must be soaked and long-simmered before it will soften again.
How long it takes: three to seven days on the line
How it is eaten
Soaked, then stewed with tomato and thyme, or curried with rice.
History
Rodrigues fishermen dry octopus on lines above the lagoon shore, and the island exports it to Mauritius.
Frequently asked questions
What is Ourite séchée?
Ourite séchée is a charcuterie & cured from Mauritius: octopus salted and dried in the sun, later stewed or curried. Rodrigues fishermen dry octopus on lines above the lagoon shore, and the island exports it to Mauritius.
How is Ourite séchée made?
The octopus is cleaned, beaten to tenderise it, rubbed with salt and hung on lines strung above the shore where the sea wind and full sun dry it hard over several days. It ends stiff and pale and must be soaked and long-simmered before it will soften again. It takes three to seven days on the line.
Can I make Ourite séchée at home?
No, and the atlas gives no method for it. It depends on constant sun and sea wind drying it faster than it can spoil — and on lines strung where the wind actually reaches; the same octopus dried indoors in a damp climate rots.
What goes into Ourite séchée?
Octopus, cleaned and beaten, sea salt, sun and sea wind.
How is Ourite séchée eaten?
Soaked, then stewed with tomato and thyme, or curried with rice.
