Tender squid braised in a tomato and coconut sauce with spices, served with rice or bread.
This hearty stew showcases squid — a prized catch in Comorian waters — treated gently to remain tender. Braised slowly in a sauce of tomato, coconut milk, and warming spices, the squid becomes incredibly succulent. The sauce is deeply flavored, enriched by the squid's natural juices and the creaminess of coconut milk. It's island cooking at its finest.
Serves 4
Heat oil in a pot. Fry onion and garlic until soft, 3 minutes. Add cumin and cook 1 minute until fragrant.
Add squid and stir-fry for 2 minutes. Pour in tomatoes and coconut milk.
Bring to a simmer and reduce heat to low. Cover and cook 40 minutes, stirring occasionally, until squid is very tender.
Season with salt and pepper. Add a squeeze of lime if desired.
Serve hot with steamed rice, flatbread, or over mashed potatoes.
Don't overcook squid initially — it will finish cooking in the sauce.
The longer squid braises, the more tender it becomes. 40 minutes is ideal.
Lime juice at the end brightens the flavors.
Add diced peppers or okra for vegetables
Use cuttlefish or mussels instead
Add potatoes and peas for a heartier stew
Refrigerate up to 3 days. Reheats beautifully.
Squid stews are central to Comorian coastal cuisine, where fresh squid is abundant and has been fished for centuries using traditional methods.
It likely wasn't cooked long enough. Squid needs either very quick cooking (2-3 minutes) or slow braising (40+ minutes).
Check fishmongers and seafood markets. Ask them to clean it. Frozen squid works well too.
Per serving · 4 servings total
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