Kajaik, a hearty fish stew straight from South Sudan, loved across the region for its smoky, savory vibes. It’s a traditional dish often made with dried fish, veggies, and spices, simmered into a comforting broth. Kajaik is a staple along the Nile, where fishing is life, and it’s usually served with porridge or flatbread. Ready to bring some Sudanese magic to your kitchen? Let’s get cooking with this easy recipe!
Ingredients
Serves 4
For the Stew
- 1/2 lb dried fish (like tilapia or catfish—freshwater fish works best)
- 1 big onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup okra, chopped (fresh or dried, both work)
- 1/4 cup peanut paste (or peanut butter)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (optional, for a kick)
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 4 cups water (or fish stock if you have it)
- 1 tbsp vegetable oil
- 1 cup leafy greens (like spinach or molokhia, chopped)
- 1/2 cup coconut water (optional, for a subtle sweetness)
For Serving
- Sudanese kisra (sorghum flatbread) or porridge (like asseeda)
- 1 lemon, cut into wedges
- 1/4 cup fresh coriander, chopped (for garnish)
Equipment
- Large pot
- Wooden spoon
- Knife (for chopping)
- Bowl (for soaking fish)
Step-by-Step Recipe
Step 1: Prep the Dried Fish
First things first, let’s get that dried fish ready! If your fish is super hard, soak it in warm water for about 30 minutes to soften it up. Once it’s soft, rinse it well to remove any extra salt or dirt. Break it into smaller chunks with your hands or a knife—don’t worry if it’s not perfect, it’ll break down more while cooking. If your fish is already soft and clean, you can skip the soaking and just rinse it. Set it aside for now.
Step 2: Start the Base
Heat up 1 tablespoon of vegetable oil in a large pot over medium heat. Toss in your chopped onion and cook it for about 3–4 minutes until it’s soft and golden—stir it around so it doesn’t burn. Add the minced garlic and cook for another minute until it smells amazing. Now, add the chopped tomatoes and stir everything together. Let it cook for about 5 minutes, mashing the tomatoes a bit with your spoon until it turns into a nice, thick sauce.
Step 3: Add Spices and Fish
Time to spice things up! Sprinkle in 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder (if you’re using it), 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir it all into the tomato mix and let the spices cook for a minute—they’ll get nice and fragrant. Now, add your dried fish chunks to the pot. Stir gently to coat the fish with the spicy tomato base, being careful not to break the fish apart too much.
Step 4: Build the Stew
Pour in 4 cups of water (or fish stock if you’ve got it) and stir in 1/4 cup of peanut paste until it dissolves into the broth—it’ll make the stew rich and creamy. If you’re using coconut water, add 1/2 cup now for a hint of sweetness. Bring everything to a boil, then lower the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally. The fish will start to break down a bit, and the broth will thicken up with that nutty, smoky flavor.
Step 5: Add Veggies
Now, toss in your chopped okra and leafy greens. The okra will give the stew a nice, thick texture, and the greens add a fresh vibe. Stir everything together and let it simmer for another 10 minutes. If the stew gets too thick, you can add a little more water—aim for a soup-like consistency that’s not too runny but not too heavy. Taste and adjust the salt or spices if you want more flavor.
Step 6: Final Touches and Serve
Your Kajaik is almost ready! Give it a good stir and check if the fish is tender and the okra is soft. If it’s all looking good, turn off the heat. Squeeze in some lemon juice from one of the wedges to brighten up the flavors, and sprinkle some chopped coriander on top for a fresh finish. Ladle the hot stew into bowls and serve it with Sudanese kisra or a side of porridge like asseeda. Dip the bread into the stew or scoop it up with the porridge—it’s so comforting and delicious!
A Little Something Extra
Imagine you’re sitting by the Nile with your family, sharing a big bowl of Kajaik while the sun sets. The smoky fish, creamy peanut broth, and fresh greens all come together in every bite, and that hint of lemon just makes it pop. If you’ve got leftovers, store them in the fridge and reheat gently—they’ll taste even better the next day! You can also play around with the veggies—some folks add dried okra or even a bit of fermented sorghum paste for a tangy twist. Enjoy this taste of Sudan, and let me know how it turns out!