Sudanese
Kajaik
Kajaik is a Sudanese mullah of dried fish simmered into a thick, savory sauce with onion, tomato, peanut, and dried okra. It is traditionally eaten warm with kisra or asida, letting the bread scoop up the rich fish sauce.
Ingredients
- Sudanese dried fish, such as fessikh or dried bolti200g
- Water, for soaking and simmering3 cups
- Vegetable oil3 tablespoons
- Yellow onion, finely chopped1 medium
- Garlic cloves, crushed2
- Tomato paste2 tablespoons
- Unsweetened peanut butter or finely ground roasted peanuts3 tablespoons
- Dried okra powder1 tablespoon
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Black pepper1/2 teaspoon
- Dried red chile or shatta1/2 teaspoon
- Lime juice1 tablespoon
- Saltas needed
- Kisra or asida, for serving2 portions
Method
- Rinse the dried fish well under running water, rubbing off any sand or excess salt.
- Soak the fish in warm water for 15 minutes, then drain and rinse again.
- Place the fish in a small pot with 3 cups fresh water and simmer for 10 minutes until softened.
- Lift out the fish, reserve 1 1/2 cups of the cooking liquid, and remove any large bones or very tough skin while keeping the fish in coarse pieces.
- Heat the oil in a saucepan over medium heat and fry the chopped onion until deep golden and sweet, about 8 minutes.
- Add the crushed garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and fry it in the oil for 2 to 3 minutes until it darkens slightly.
- Add the cumin, coriander, black pepper, and chile, then stir for 30 seconds.
- Whisk the peanut butter with a little of the reserved fish cooking liquid until smooth, then add it to the pan.
- Add the remaining reserved cooking liquid and bring the sauce to a gentle simmer.
- Stir in the fish pieces and simmer uncovered for 12 to 15 minutes, stirring often, until the sauce thickens and the fish flavors the mullah.
- Sprinkle in the dried okra powder while stirring continuously so it thickens the sauce without clumping.
- Simmer for 3 to 5 minutes more, adding a splash of water if the sauce becomes too thick.
- Taste before adding salt, as dried fish is often salty, then finish with lime juice.
- Serve hot with kisra or asida.
Common questions
Can I substitute the Sudanese dried fish in kajaik if I can't find fessikh or dried bolti?
Yes. Use any strongly flavored salted dried fish, like dried mackerel, anchovies, or salted cod, but soak and rinse well first. The flavor will shift slightly, so start with less added salt and taste near the end.
How long does kajaik take to cook, including soaking and simmering?
Plan on about 40 to 50 minutes total. That includes 15 minutes soaking, 10 minutes simmering the fish, and about 15 to 20 minutes for the sauce to build and thicken.
What are the most common mistakes when making kajaik?
The biggest mistakes are not rinsing the dried fish enough, over-salting the sauce, and adding the peanut butter too quickly. Also avoid burning the tomato paste; cook it just until darker and fragrant.
How should I store leftover kajaik, and how long does it keep?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently with a splash of water to loosen the sauce. Freezing is possible for about 1 month, though the texture may become slightly grainy.
What do you serve with kajaik?
Serve it hot with sorghum porridge, kisra, rice, or flatbread for scooping up the sauce. A squeeze of extra lime helps brighten the rich, savory flavor, and a little extra chile works if you want more heat.