With the raw material that the Indian Ocean can offer along the coasts of East Africa and particularly Kenya and Tanzania, in addition to the characteristic recipes of Swahili cuisine, other populations and more recently tourist settlements, have brought flavors and combinations that come from other seas, from the Persian Gulf to the Red Sea to the Eastern Mediterranean and the Aegean, which lap up the coasts and gastronomic cultures of Lebanon, Turkey and Greece.
It is not unusual to find, in the restaurants of Watamu, Kilifi, Diani and Nyali, dishes and flavor combinations that hark back to Middle Eastern or North African cuisine.
Such is the case with sautéed octopus with hummus and cherry tomatoes, a fresh and delicate dish that is enhanced by the freshness of the local "pwezi."

Ingredients for 2 people:
One medium octopus or two small ones (400g)
One stalk of celery
One carrot
One tomato
Half an onion
One clove of garlic
Smoked paprika or Spanish paprika
Cilantro or parsley (according to taste)
A dozen cherry tomatoes
200gg chickpeas (in Kenya you can find dried Indian ones, or imported Italian canned ones)
One lemon (half for marinating, half for hummus)
One lime (for tossing)
One teaspoon of Tahina sauce (or a handful of sesame seeds)
Olive oil, pepper and salt to taste

Preparation:

Boil the octopus for half an hour in boiling water with a quarter cup of vinegar and the stock vegetables (celery, carrot, tomato, onion).
Remove the outer skin and eyes and clean it.
Make cuts between the tentacles and the body so it can be crushed.
Marinate it with lemon, oil, pepper, salt and a sprinkling of paprika.
Let it marinate for an hour along with a clove of garlic opened in two with the soul removed.
Prepare the hummus with an immersion blender: chickpeas, lemon, olive oil, tahina (or sesame, in which case add a little oil and your choice of yogurt or peanut butter).
Heat the skillet and add the octopus with its marinade and the cherry tomatoes, cut in half.
Saute until the marinade has dried, remove the garlic clove, pour in the contents of the squeezed lime and finally a final light sprinkling of paprika.
Arrange a bed or garnish as desired with the hummus on the plate and lay the octopus on top.
Enjoy this treat as an appetizer or main course!