eCook Meal
Kenyan Coconut Calamari
with potato wedges & a Kachumbari salad
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R126.71
for 4 servings · R31.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Desiccated Coconut needs 125 mlDesiccated Coconut 200 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Cake Flour
- That Mayo Original
- Squid Heads & Tubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Kenyan Coconut Calamari?
The preparation time for Kenyan Coconut Calamari with potato wedges & a Kachumbari salad is between 30 and 45 minutes.
What is the total time required to make Kenyan Coconut Calamari with potato wedges & a Kachumbari salad?
The total time required to make Kenyan Coconut Calamari with potato wedges & a Kachumbari salad is between 40 and 55 minutes.
How many servings does Kenyan Coconut Calamari provide?
4 servings
What are the main ingredients in Kenyan Coconut Calamari?
Cake Flour, Cucumber, Desiccated Coconut, Fresh Coriander, Lemon, NOMU Seafood Rub, Potato, Red Onion, Squid Heads & Tubes, That Mayo (Original), Tomato
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?
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. LEMON MAYO: In a small bowl, mix the lemon zest with the mayo and seasoning until fully combined. 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. 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?
Cake Flour, Cucumber, Desiccated Coconut, Fresh Coriander, Lemon, NOMU Seafood Rub, Potato, Red Onion, Squid Heads & Tubes, That Mayo (Original), Tomato
How many calories does Kenyan Coconut Calamari have?
730 calories
How much fat content does Kenyan Coconut Calamari have?
grams