Kajaik (dried fish stew)
Sun-dried Nile fish simmered into a pungent, deeply savoury stew with okra or tomato.
History and culture
Along the White Nile and the southern wetlands, the annual catch is dried on racks to last the year; kajaik turns that preserved fish into a prized, intensely flavoured stew.
Ingredients
- 200 g dried Nile fish (kajaik)
- Dried okra or tomato
- Onion, garlic, chilli
- Oil, salt
How it is made
- Soak the dried fish; flake and rinse.
- Fry onion, garlic and chilli.
- Add fish and okra or tomato with water.
- Simmer 30 min to a thick, savoury stew.