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Lunch Meals Cooking Time : 30 Recipe Servings : 4 - 6 Recipe Dificult : easy 0.00

Authentic South Sudan Kajaik Recipe | Traditional Dried Fish Stew

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South Sudan Kajaik is a traditional fish dish made with dried fish cooked in a rich, aromatic sauce. It is especially associated with communities along the Nile and other fishing regions of South Sudan, where dried fish has long been an important way of preserving the seasonal catch. The dish combines the deep, savory flavor of dried fish with tomatoes, onions, peppers, and warm spices.

Kajaik is typically served as a hearty accompaniment to staples such as kisra, asida, sorghum dishes, or other local breads and grains. The fish slowly absorbs the seasoned sauce, creating a comforting meal with a distinctive smoky, earthy, and savory character.

Cooking Method

Rinse the dried fish thoroughly to remove excess salt and surface impurities.
Soak the fish in clean water for 20–30 minutes, then drain. Repeat if the fish is particularly salty.
Heat the oil in a large pot over medium heat.
Add the onion and cook until softened and lightly golden.
Stir in the garlic, ginger, and hot peppers and cook for 1 minute.
Add the chopped tomatoes and ground coriander, then cook for 8–10 minutes until the tomatoes break down.
Pour in the water and bring the sauce to a gentle simmer.
Add the dried fish carefully and simmer for 20–25 minutes, allowing the fish to soften and the flavors to combine.
Taste before adding salt, as dried fish can already be quite salty.
Continue simmering until the sauce reaches your preferred consistency.
Serve hot with kisra, asida, sorghum bread, or another traditional grain accompaniment.