The Indian Ocean, among its fishy wonders and delicacies, abounds in squid.
The local population, especially the Swahili of the coast, don't particularly like them and are used to cooking them on the grill, or together with octopus in a stew with tomato sauce and coconut milk.
But there is also a recipe of Portuguese origin which we have named 'Calamari alla Vasco Da Gama'.
Here is the recipe from malindikenya.net

Ingredients for 4 people

800 g squid 
3 onions  
2 limes
one carrot 
one celery rib 
one bay leaf
a pinch of turmeric 
two glasses of white wine 
2 peppers (one yellow and one green) 
1 mango
oil 
butter 
250 g rice 
salt 
pepper

PREPARATION

Use clean squid, separating the tentacles from the heads.
Mince the tentacles and cut the heads into rings.
In a large saucepan, sauté one chopped onion, the scraped carrot, the washed and chopped celery stalk, the bay leaf, one squeezed lime, a pinch of salt and a few peppercorns.
Add the chopped tentacles and half a glass of wine.
After two minutes add the squid and cover the pan with water and leave to cook for ten minutes over a low heat.
At this point remove the squid with a skimmer, leaving the stock and vegetables in the pot.
In another saucepan, heat half a glass of oil with 20 g of butter, add the squid and let it cook on a low heat. In the meantime, peel the remaining onions and cut them into rings, adding them to the squid when they are browned. Peel and wash the peppers, cut them into slices and add to the squid, stirring. Add the diced mango, sprinkle the other lime and cover with the wine. Season with salt and pepper and cook, covered, over a medium heat for about twenty minutes, stirring occasionally. Then remove the squid and vegetables from the pan, place on a plate and keep warm. Over a high heat, let the sauce thicken until there is about a cup left and pour it over the squid. Serve immediately on a bed of boiled rice.