Kajaik (Sudanese fish stew)

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Kajaik (Sudanese fish stew)

Kajaik (Sudanese fish stew) is a traditional South Sudanese recipe for a classic curried stew of fish in a mixed vegetable base with tomato sauce. The full recipe is presented here and I hope you enjoy this classic South Sudanese version of: Sudanese fish stew (Kajaik).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Curry Vegetable Recipes South-sudan Recipes

Many people forget that the Nile flows through Sudan (both the blue nile and the white nile), with the white nile also flowing through South Sudan. As a result, it's not surprising that freshwater fish are a staple of the Sudanese diet. This recipe for kajaik is for de-boned fish cooked in an onion, celery and carrot base spiced with ginger. This recipe originated around the White Nile of South Sudan, but remains popular in Sudan too.

Ingredients:

For the Fish Stock:
900g-1.8kg (2-4 lbs) fish trimmings, including heads, bones and tails and the prawn shells
2l (8 cups) coconut water (or just water)
1 red onion, chopped
2 celery sticks, chopped
2 carrots, chopped
3 bay leaves
3cm (1-in) piece of ginger, peeled and chopped

For the Fish:
2 tbsp red palm oil, peanut oil or vegetable oil
2 red onions, chopped
225g (8 oz) passata (tomato sauce)
2 tbsp curry powder
1 large potato, peeled and cut into 3cm (1-in) chunks
2 red bell peppers, cored and diced
2 plum tomatoes, diced
2 habanero chillies, minced
250ml (1 cup) coconut milk
500g (1 lb) boneless skinned fish fillets, cut into 3cm (1-in) chunks
225-500g (1/2 to 1 lb) peeled prawns (shrimp)
4g (1/4 cup) coriander leaves (cilantro) chopped

Method:

Begin with the fish stock. Combine all the ingredients in a large stock pot, bring to a simmer cover and cook for 20-25 minutes. Strain the liquid through a fine-meshed sieve into a large bowl. Discard the fish trimmings then press down on the vegetables and prawn shells with the back of a spoon to extract as much of the liquid as possible. Reserve 1.5l (6 cups) of this stock to prepare the kajiak.

In a large heavy pan (like a cast iron casserole [Dutch over]) heat the oil over medium-high heat. Once hot add the onions and fry until soft but not borwned (about 4 minutes). Pour in the passata then stir in the curry powder and potatoes. Stir well to combine then add the reserved stock from above. Bring everything to a simmer and adjust the seasonings. Cook gently for about 20 minutes, or until the potato piece are almost tender.

Add the bell pepper pieces, chillies, diced tomato and coconut milk. Stir well to mix, bring back to a simmer and cook gently for 10 minutes.

Now add the fish and prawns and continue to simmer for about 10 minutes, until they are cooked through. Stir in the coriander leaves, cook for 1 minute until just wilted then serve.