A pungent, deeply savory stew of sun-dried Nile fish reconstituted in a tomato and peanut sauce, with the intense umami that defines South Sudanese riverside cooking.
Instructions
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1
Soak dried fish in warm water for 30 minutes. Clean and debone.
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2
Heat oil and sauté onions until soft.
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3
Add tomatoes and cook down into paste.
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4
Stir in ground peanuts, cumin, and chili.
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5
Add fish and water. Simmer 25 minutes until sauce thickens.
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6
Serve hot over kisra or asida.
Did You Know?
The aroma of drying fish along the White Nile is so distinctive that travelers claim they can smell a fishing village before they can see it.
The Story Behind Kajaik
Kajaik is central to the cuisine of river communities along the White Nile. Sun-drying fish has been practiced for millennia as the primary preservation method before refrigeration, and the resulting stew is considered the most authentic taste of South Sudan.
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