What are the main ingredients in Kenyan Coconut Calamari?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Kenyan Coconut Calamari?

Calories: 730, Carbs: 90 grams, Fat: grams, Protein: 32.3 grams, Sugar: 13.6 grams, Salt: 654 grams

How do I prepare Kenyan Coconut Calamari?

COOK POTATO WEDGES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ of the seafood rub and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. LEMON MAYO: In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined. COAT SQUID: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare another shallow dish containing the flour, the remaining seafood rub, ¾ of the desiccated coconut and some seasoning. Pat the squid dry with paper towel. Coat the squid in egg mixture, then the flour & coconut mix, dusting off any excess. FRY SQUID: When the potato wedges have 10 minutes remaining, place a pot over a medium-high heat with 4-5cm of oil. When hot, fry the coated squid for 3-5 minutes until golden and crispy, flipping halfway. Drain on paper towel and season. PLATE: Plate up the crispy coconut calamari and potato wedges alongside the Kachumbari salad. Garnish with the remaining coriander, desiccated coconut, and lemon wedges. Serve with the lemony mayo for dunking. Delicious work, Chef! KACHUMBARI SALAD: In a salad bowl, combine the tomato chunks, sliced red onion, cucumber half-moons and ½ the chopped coriander. Squeeze in the juice of 1 lemon wedge and add 2 tbsp of olive oil. Season and toss to combine.

What should be prepared from my kitchen to make Kenyan Coconut Calamari?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Kenyan Coconut Calamari

We bring you some bursting African flavours with these Kenyan-style fried calamari tubes, enrobed in desiccated coconut and served with potato wedges. This dish is completed by a lemon mayo and a Kachumbari salad of tomato, red onion, cucumber, and fresh coriander.

Kenyan Coconut Calamari

with potato wedges & a Kachumbari salad

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Cucumber
Desiccated Coconut
Fresh Coriander
Lemon
Lemons
NOMU Seafood Rub
Potato
Red Onion
Squid Heads & Tubes
That Mayo (Original)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

COOK POTATO WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ of the seafood rub and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LEMON MAYO
In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined.
KACHUMBARI SALAD
In a salad bowl, combine the tomato chunks, sliced red onion, cucumber half-moons and ½ the chopped coriander. Squeeze in the juice of ½ a lemon wedge and add 1 tbsp of olive oil. Season and toss to combine.
COAT SQUID
Whisk 1 egg in a shallow dish with ½ a tsp of water. Prepare another shallow dish containing the flour, the remaining seafood rub, ¾ of the desiccated coconut and some seasoning. Pat the squid dry with paper towel. Coat the squid in egg mixture, then the flour & coconut mix, dusting off any excess.
FRY SQUID
When the potato wedges have 10 minutes remaining, place a pot over a medium-high heat with 4-5cm of oil. When hot, fry the coated squid for 3-5 minutes until golden and crispy, flipping halfway. Drain on paper towel and season.
PLATE
Plate up the crispy coconut calamari and potato wedges alongside the Kachumbari salad. Garnish with the remaining coriander, desiccated coconut, and lemon wedge. Serve with the lemony mayo for dunking. Delicious work, Chef!

Potato - 200g
NOMU Seafood Rub - 7,5ml
Lemon - 1
That Mayo Original - 30ml
Tomato - 1
Red Onion - 1
Cucumber - 50g
Fresh Coriander - 4g
Cake Flour - 30ml
Desiccated Coconut - 30ml
Squid Heads & Tubes - 120g

Download the Recipe

Serves 2

COOK POTATO WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ of the seafood rub and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LEMON MAYO
In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined.
KACHUMBARI SALAD
In a salad bowl, combine the tomato chunks, sliced red onion, cucumber half-moons and ½ the chopped coriander. Squeeze in the juice of 1 lemon wedge and add 2 tbsp of olive oil. Season and toss to combine.
COAT SQUID
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare another shallow dish containing the flour, the remaining seafood rub, ¾ of the desiccated coconut and some seasoning. Pat the squid dry with paper towel. Coat the squid in egg mixture, then the flour & coconut mix, dusting off any excess.
FRY SQUID
When the potato wedges have 10 minutes remaining, place a pot over a medium-high heat with 4-5cm of oil. When hot, fry the coated squid for 3-5 minutes until golden and crispy, flipping halfway. Drain on paper towel and season.
PLATE
Plate up the crispy coconut calamari and potato wedges alongside the Kachumbari salad. Garnish with the remaining coriander, desiccated coconut, and lemon wedges. Serve with the lemony mayo for dunking. Delicious work, Chef!

Potato - 400g
NOMU Seafood Rub - 15ml
Lemon - 1
That Mayo Original - 65ml
Tomato - 1
Red Onion - 1
Cucumber - 100g
Fresh Coriander - 8g
Cake Flour - 65ml
Desiccated Coconut - 65ml
Squid Heads & Tubes - 240g

Download the Recipe

Serves 3

COOK POTATO WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ of the seafood rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LEMON MAYO
In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined.
KACHUMBARI SALAD
In a salad bowl, combine the tomato chunks, sliced red onion, cucumber half-moons and ½ the chopped coriander. Squeeze in the juice of 2 lemon wedges and add 3 tbsp of olive oil. Season and toss to combine.
COAT SQUID
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare another shallow dish containing the flour, the remaining seafood rub, ¾ of the desiccated coconut and some seasoning. Pat the squid dry with paper towel. Coat the squid in egg mixture, then the flour & coconut mix, dusting off any excess.
FRY SQUID
When the potato wedges have 10 minutes remaining, place a pot over a medium-high heat with 4-5cm of oil. When hot, fry the coated squid for 5-6 minutes until golden and crispy, flipping halfway. You may have to do this step in batches. Drain on paper towel and season.
PLATE
Plate up the crispy coconut calamari and potato wedges alongside the Kachumbari salad. Garnish with the remaining coriander, desiccated coconut, and lemon wedges. Serve with the lemony mayo for dunking. Delicious work, Chef!

Potato - 600g
NOMU Seafood Rub - 22,5ml
Lemons - 2
That Mayo Original - 85ml
Tomatoes - 2
Red Onion - 1
Cucumber - 150g
Fresh Coriander - 12g
Cake Flour - 85ml
Desiccated Coconut - 85ml
Squid Heads & Tubes - 360g

Download the Recipe

Serves 4

COOK POTATO WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ of the seafood rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LEMON MAYO
In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined.
KACHUMBARI SALAD
In a salad bowl, combine the tomato chunks, sliced red onion, cucumber half-moons and ½ the chopped coriander. Squeeze in the juice of 3 lemon wedges and add 4 tbsp of olive oil. Season and toss to combine.
COAT SQUID
Whisk 2 eggs in a shallow dish with 1 tbsp of water. Prepare another shallow dish containing the flour, the remaining seafood rub, ¾ of the desiccated coconut and some seasoning. Pat the squid dry with paper towel. Coat the squid in egg mixture, then the flour & coconut mix, dusting off any excess.
FRY SQUID
When the potato wedges have 10 minutes remaining, place a pot over a medium-high heat with 4-5cm of oil. When hot, fry the coated squid for 5-6 minutes until golden and crispy, flipping halfway. You may have to do this step in batches. Drain on paper towel and season.
PLATE
Plate up the crispy coconut calamari and potato wedges alongside the Kachumbari salad. Garnish with the remaining coriander, desiccated coconut, and lemon wedges. Serve with the lemony mayo for dunking. Delicious work, Chef!