Even the Kenyan coast has its 'zimino'. The dish of fish and leafy vegetables, which in Liguria is called 'In zimino' actually has ancient origins and derives from the Arabic word 'samin', which means full-bodied, tasty, even 'fat'.
This is because the origin of cuttlefish or squid soup is particularly thick and 'accommodating', as the Genoese would say.
On the Swahili coast, instead of chard as on the Ligurian coast, the classic mchicha can be used, but if you can find it, mnavu (or managu) is ideal, for its bitterish aftertaste that makes the dish even more appealing.
This is because unlike the Italian recipe, in the Swahili 'in zimino' spices are added, particularly turmeric and cumin.

INGREDIENTS FOR 4 PERSONS

600-700 g cuttlefish or squid
6 medium-sized tomatoes
2-3 bunches of mchicha or mnavu (managu)
1 celery stalk
Half an onion
1 carrot
2 cloves of garlic
Extra virgin olive oil
Salt
Pepper
One teaspoon turmeric and one teaspoon cumin

PREPARATION

Clean the cuttlefish, after having gutted, rinsed and cut them perhaps into rounds, and clean the mchicha or mnavu, choosing those with the softest and largest leaves. In a frying pan, sauté the onion, carrot, and a little celery cut into very small pieces, dilute with a dash of white wine (or broth from the wilted leaf vegetables in the pot), a teaspoon of turmeric, and simmer for a few minutes. The vegetables are washed well and put in the pot with a pinch of salt and two cloves of garlic and wilted.
Add the leaves and simmer for about 5 minutes, then add cuttlefish or squid (which are more easily found in Kenya), chopped tomatoes, salt pepper and a ladle of water with salt, pepper and half a teaspoon of cumin.
In the case of squid, the cooking time can be 10 minutes, for cuttlefish it takes at least twice as long, with the lid on.
Serve with bread croutons.