Stew · Sun-Dried Nile Fish
Kajaik (Dried Nile Fish Stew)
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The fish is dried whole in the open desert air along the Nile's banks before it's ever cooked, a preservation method that let river communities eat fish for months after the catch.
Kajaik is made from fish — often Nile perch or tilapia — that's been salted and sun-dried until firm, then simmered with onion, oil, and spice into a pungent, savory stew. It's eaten scooped up with kisra or spooned over asida.
Why it's made this way: Long before ice or refrigeration reached the far north, drying was the only way Nile River communities around Dongola could preserve their catch through the flood season, and kajaik remains a direct link to that older river economy.
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Part of World of Street Food — 3248 dishes from 118 countries.
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