The Kenyan coast has encountered many cultures and nationalities at the dinner table, and Swahili cuisine, as well as seafood and land specialties, have confronted the passion of Portuguese, Germans, British, and eventually Italians to create dishes that can still be found on restaurant menus and in the imaginations of chefs or amateurs living between Malindi and Diani.
We at malindikenya.net are no different and often bring you original dishes that we have created or tasted during our excursions around Kenya and forays into kitchens and restaurants.
Today we are talking about the pairing of fish with broccoli, a vegetable that has been successfully grown for many years in Kenya and is also present on the coast, which even in English is called by its Italian name, a testament to those who spread it around the world. Sometimes menus or supermarkets in Kenya read "brocolli" with one C and two Ls or "broccolette."
We cook Kenyan "brocolli" with squid, one of many happy gastronomic encounters between Kenya and Italy.

INGREDIENTS:

400gg of cleaned squid
200gg of broccoli
2 ripe tomatoes
1 clove of garlic
two tablespoons of olive oil
one teaspoon of turmeric
half a teaspoon of cumin powder
broccoli cooking water
salt and pepper to taste

PREPARATION:
Boil the broccoli in lightly salted water (not too much).
Cut the squid into rings and the tomato into small cubes.
Heat the olive oil in a pan with the finely chopped garlic clove, season with salt and pepper.
Add a ladleful of the broccoli cooking water and dilute in the turmeric and cumin.
Add the tomatoes and reduce over high heat for 5 minutes.
Add the squid and cook until lightly browned, adding broccoli stock to hold the sauce. Finally add the chopped broccoli and stir for 2 minutes.
Add a little raw olive oil to taste and serve.