🇸🇸 South Sudanese Cuisine

Kajaik

Dried Fish Stew

Prep Time 1 hour

Servings 6

Difficulty Medium

Calories 346 kcal

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.

Ingredients

400g dried Nile fish (tilapia or perch)
1 cup ground peanuts
3 tomatoes, chopped
2 onions, chopped
3 tbsp vegetable oil
1 tsp ground cumin
1 hot chili pepper
Salt to taste
2 cups water

Instructions

1 Soak dried fish in warm water for 30 minutes. Clean and debone.
2 Heat oil and sauté onions until soft.
3 Add tomatoes and cook down into paste.
4 Stir in ground peanuts, cumin, and chili.
5 Add fish and water. Simmer 25 minutes until sauce thickens.
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.