Kajaik (Nile Fish Stew)
The Quirky Foodster Team
Ingredients
- Firm white fish fillets or steaks (tilapia or Nile perch are traditional), cut into portions — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Onion, sliced — 1
- Garlic cloves, minced — 3
- Bell pepper, sliced — 1
- Vegetable oil — 3 tbsp (45 ml)
- Tomato paste — 2 tbsp (30 ml)
- Water or fish stock — 500 ml (2 cups)
- Ground cumin — 1 tsp (5 ml)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
- Juice of 1 lime
- Chopped coriander, to garnish
Method
- Season the fish with half the salt and the lime juice, and set aside for 10 minutes.
- Heat the oil in a wide pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the garlic, bell pepper and tomato paste, and cook for 3 minutes.
- Add the chopped tomatoes, cumin, chili powder and remaining salt, and simmer for 8-10 minutes until the sauce thickens.
- Pour in the water or stock and bring to a gentle simmer.
- Carefully lay the fish pieces into the sauce, cover, and simmer for 12-15 minutes until the fish is just cooked through and flakes easily.
- Garnish with coriander and serve hot over asida or with rice.
Introduction: For the many South Sudanese communities settled along the Nile and its lakes, fish is an everyday staple rather than a special occasion food.
Cultural Background: For the many South Sudanese communities settled along the Nile and its lakes, fish is an everyday staple rather than a special occasion food. Kajaik simmers fresh fish in a tomato and onion base until the flesh is tender and the sauce has taken on the fish's flavour, and it is typically eaten with a mound of asida to soak up the sauce.
Tips: Slide the fish in gently and avoid stirring too much once it's added, so the pieces stay intact. Firm fish fillets hold up best in the sauce; delicate fish can be added a few minutes later than the recipe states.
Variations: Use dried, rehydrated fish for a more intensely savoury, traditional version. Add a handful of okra to the sauce for a thicker consistency. No authentic vegetarian version exists for this fish-based stew.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat to avoid breaking up the fish.
Nutrition: Approx. 280 kcal, 30 g protein, 14 g fat, 9 g carbohydrate, 2 g fibre per serving.
FAQs:
Q: What fish works best for kajaik?
A: Tilapia and Nile perch are traditional, but any firm, mild white fish fillet works well.
Q: Can I make this ahead?
A: The sauce can be made a day ahead; add the fish and simmer just before serving for the best texture.
- Firm white fish fillets or steaks (tilapia or Nile perch are traditional), cut into portions — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Onion, sliced — 1
- Garlic cloves, minced — 3
- Bell pepper, sliced — 1
- Vegetable oil — 3 tbsp (45 ml)
- Tomato paste — 2 tbsp (30 ml)
- Water or fish stock — 500 ml (2 cups)
- Ground cumin — 1 tsp (5 ml)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
- Juice of 1 lime
- Chopped coriander, to garnish
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