This is the famous fish
and spinach dish that ensured the boys
would "sell like hotcakes" when they
were looking for a wife.
Ingredients
1kg of smoked bream
3 medium tomatoes
2 medium onions
5-6 tbs of oil
3 cloves of garlic
Pinch of salt
¼ tsp of cumin
¼ tsp of black pepper
2-3 bunches of spinach (sakuma)
3-4 tbs of a good quality peanut paste
Method
Separate bream into pieces
Roughly chop tomatoes, onion and garlic
Heat oil in large saucepan
Add tomatoes, onions, salt, garlic,
cumin and pepper to the pan and simmer
Add bream to tomato mixture and continue
to simmer
Separately steam chopped spinach
Add peanut paste to steamed spinach
Combine spinach and fish mixtures
Serve with rice or ugali or sorghum
or kissra
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Kissra is a very thin crepe which is eaten with various stews. It's traditionally cooked on a flat stone called a doka.
 Ingredients
1 kg of Sorghum flour
½ kg of plain flour (white or
wholemeal)
Water
Method
Mix sorghum flour in 1 litre of water
Put in a bowl, cover and leave for
3 days in a dark, cool place.
The dough will have swelled and fermented.
Mix sour dough with plain flour
Add more water until texture becomes
runn.
Wipe doka (flat stone or cooking pan)
with oil on a paper towel.
Heat on stove on medium.
A gergareba (a utensil about the same
size and shape as a business card)
is used to spread the mixture from
side of the pan to the other in a
circle shape.
When the spreading is complete the
kissra is ready to be removed from
the pan with hands.
Traditionally, in Southern Sudan,
the fluids from a goat brain or spinal
cord are used to grease the doka instead
of oil. The brain or spinal cord is
lightly fried first, and then a small
piece is used on a cotton cloth and
wiped around the inside surface of
the doka.
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