What could be better on the Kenyan coast than a nice fresh seafood salad?
One of the best ingredients for quality, freshness and price is definitely octopus.
Take care not to choose it too big, have it well beaten and freeze it at least 24 hours, before using it. Taking away the classic, overused salad with potatoes celery and parsley and the one with olives (which in Kenya, if good like our taggiasche or "nostraline" ones are very expensive, or the Spanish ones and the like are not so good) here is a creative, summery and pleasant recipe with all Kenyan ingredients! 
So here are green peppers, the local small and very aromatic ones, cashews that lend crunchiness just as celery does with potatoes, and passion fruit, for the emulsion to dressing, instead of lemon. Since colors must also play their part and stimulate the pleasure of eating well, we recommend a touch of red, with cherry tomatoes or diced tomatoes, or at the limit a red bell pepper instead of two green ones.

INGREDIENTS
1 kg 500 g small octopus
4 green peppers
3 tablespoons large chopped cashews
1 celery stalk
1 carrot
1 white onion
1 tomato
1 tablespoon chopped parsley
3 black passion fruit
cayenne pepper
oil
salt
PREPARATION
In a bowl, emulsify the strained passion fruit juice with 4 tablespoons oil, a pinch of cayenne pepper and a pinch of salt; set aside. 
Gut the octopuses and wash them carefully under running water, then boil them in boiling water for about 20 minutes with one celery stalk, one tomato, one carrot and one onion. Drain them, cut them into small pieces and dress them in a salad bowl with the prepared emulsion. Add the green peppers cut into rounds, cashews and oregano, mix well. Transfer the octopus salad to a large serving dish and garnish with chopped parsley. 
Bring to the table for your taste buds to enjoy and thank Chef Alfredo of Malindikenya.net!