A pungent dried fish and groundnut stew, flavoured with onion and chilli — a deeply traditional South Sudanese dish.
Kajaik is a robust stew made from sun-dried or smoked Nile perch (or tilapia) combined with ground peanuts, onion, and spices. The dried fish imparts an intensely savoury, smoky depth that fresh fish simply cannot replicate. It is humble, nutritious, and represents the resourcefulness of riverine communities who preserve their catch for the dry season.
Serves 4
Place dried fish in cold water and soak 15 minutes to reduce saltiness. Drain and break into large flakes, removing any bones.
Heat oil in a pot, cook onion over medium heat 5 minutes until golden. Add tomatoes and chillies; cook 5 more minutes.
Stir in the flaked fish and 400 ml water. Simmer 20 minutes.
Stir in ground peanuts. Simmer 10 minutes until stew thickens. Adjust salt and serve with asida or rice.
Soaking the dried fish is essential — skip it and the stew will be too salty.
Use a mortar to grind your own roasted peanuts for the best flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add spinach or dried okra powder for extra nutrients.
Swap dried fish for smoked mackerel if Nile perch is unavailable.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Flavour deepens overnight.
Drying and smoking fish along the Nile has been practiced for millennia. Kajaik embodies South Sudan's dependence on the river as both a food source and a means of preservation, allowing protein-rich fish to be consumed year-round.
African grocery stores carry it. Smoked mackerel or stockfish are widely available substitutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.