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South Sudan Fish and Okra Stew
Kajaik-inspired
A flavorful and hearty stew featuring tender chunks of fish simmered with okra in a rich tomato and onion base, seasoned with traditional spices. This dish is often served with a staple grain like kisra or asida.
ð§ ææ
- 500 g White fish fillets(such as Nile perch or tilapia, cut into 2-inch pieces)
- 300 g Okra(trimmed and sliced into 1-inch pieces)
- 2 Large onions(finely chopped)
- 4 Garlic cloves(minced)
- 400 g Tomatoes(diced or 1 can (400g) diced tomatoes)
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 3 cups Water or fish stock
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- to taste Salt
- 1 Chili pepper(optional, finely chopped)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 4
Add the sliced okra, cumin, coriander, black pepper, and salt. Stir to combine.
- 5
Pour in the water or fish stock. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the okra is tender.
- 6
Gently add the fish pieces to the stew. If using, add the chopped chili pepper. Cover and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Taste and adjust seasoning with salt if needed. Serve hot with kisra, asida, rice, or your preferred accompaniment.
ð¡ ããã®ã³ã
- âFor a richer flavor, use fish stock instead of water.
- âIf you prefer a thicker stew, you can mash some of the okra against the side of the pot.
- âEnsure the fish is added towards the end of cooking to prevent it from breaking apart too much.
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- Add other vegetables like bell peppers or carrots.
- For a spicier dish, increase the amount of chili pepper or add a pinch of cayenne pepper.