Kajaik

About This Recipe

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.

Ingredients

Serves 4

• 300 gdried/smoked fish (Nile perch or tilapia), rinsed
• 4 tbspground roasted peanuts (or smooth peanut butter)
• 1 largeonion, sliced
• 2tomatoes, chopped
• 1–2red chillies, chopped
• 2 tbspvegetable oil

Instructions

1. 1

   Soak the fish

   Place dried fish in cold water and soak 15 minutes to reduce saltiness. Drain and break into large flakes, removing any bones.

2. 2

   Sauté the base

   Heat oil in a pot, cook onion over medium heat 5 minutes until golden. Add tomatoes and chillies; cook 5 more minutes.

3. 3

   Add fish

   Stir in the flaked fish and 400 ml water. Simmer 20 minutes.

4. 4

   Finish with peanuts

   Stir in ground peanuts. Simmer 10 minutes until stew thickens. Adjust salt and serve with asida or rice.

Variations

• •

  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.

Storage

Refrigerate up to 3 days. Flavour deepens overnight.

Frequently Asked Questions