Carefully clean the whole octopus. Cook it in a court-bouillon stock for one hour then cut into medium-sized pieces.
Pound the garlic and ginger together. Slice the onions thinly and chop the tomatoes.
Sauté the onions in oil for 2 minutes, then add the pounded spice mix.
After one minute add the tomatoes and turmeric. Add the octopus pieces, wine and allspice.
Cover and cook over medium heat for about 30 minutes.