SOUTH SUDAN: Fish Stew (Kajaik), Gurasa Flatbread, and Feta Yogurt Dip (Mish)

A light and simple stew, an easy flatbread, and a unique yogurt dip. Each one, simple and delicious.

Fish Stew (Kajaik)

2 lbs tilapia or other freshwater fish (filets or steaks)

1 lemon

½ teaspoon table salt

½ teaspoon black pepper

2 tablespoons vegetable oil

2 medium onions

2 cloves garlic

2 green chilis

2 teaspoons smoked paprika*

4 medium tomatoes, such as Roma or on-the-vine

6 fresh okra

2 cups seafood stock, clam juice, or water

1 lemon

Additional salt and pepper, to taste

1. Zest the lemon into a small bowl. Squeeze the juice overtop and star in the salt and pepper. Cut the fish into large chunks and toss with lemon mixture. Set in fridge to marinate while cooking the rest of the stew.

2. Heat the oil in a Dutch oven or large sauté pan over medium heat. Slice the onions in half, then into thin slices. Add to the oil. Heat 5 minutes, until translucent, stirring often. While the onion is cooking, mince the garlic and onion. Core, seed, and chop the tomatoes.

3. Add the onion, garlic, and paprika to the pot and stir for an additional minute. Then add the chopped tomatoes. Continue to cook an additional 5-6 minute.

4. While the tomatoes are cooking, slice the okra into rounds (tossing the stem). Once the tomatoes turn darker in color, ad the okra. Cook 3 additional minutes.

5. Add the broth or water. Simmer for 5 minutes.

6. Nestle the fish into the mixture, adding all of lemon juice from the plate as well. Cook 8-12 minutes, until fish is just cooked through.

*Smoked paprika is not a traditional ingredient, but traditionally smoked fish is used in South Sudan, so this brings in the smokiness lost when using fresh fish.

Gurasa Flatbread

2 cups all purpose flour

1 teaspoon table salt

½ teaspoon black pepper

1 teaspoon sugar

1½ teaspoons instant yeast

1 teaspoon vegetable oil or ghee

1. In a large mixing bowl stiir together flour, salt, pepper, sugar and instant yeast.

2. Slowly add 2 cups of warm water (~110°F) and mix well to form dough with the consistency of pancake mixture. Place in a warm area — many ovens have proof settings — for 15 minutes.

3. Heat a non-stick skillet over medium-low heat and use a paper towel to coat lightly with oil or ghee.

4. Add a large spoonful (about ¼ cup) of batter and spread evenly using the back of the spoon in circular motion to make crepe-sized circle. The thickness is made slightly thicker than a regular pancake. Cook about 3 minutes, until top looks almost dry. Flip and cook an additional minute.

5. After cooking, keep the gurasas moist by placing in a sealable container or cover with a clean moist kitchen cloth.

Feta Yogurt Dip (Mish)

½ cup whole milk Greek yogurt

1 teaspoon cumin seeds

1 clove garlic

1 jalapeño pepper

½ teaspoon salt

½ cup crumbled Feta (Israeli style, not Greek style)

1. Place the yogurt in a small bowl.

2. Crush the cumin seeds with a knife. Add to the yogurt. Mince the garlic. Stem, seed, and mince the jalapeño pepper. Add the garlic, jalapeño, and salt to the yogurt. Mix together.

3. Stir in the crumble feta.

4. Let rest for 30 minutes at room temperature or 2 hours in the fridge to meld the flavors.

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FUN FACTS:

• South Sudan is the world's youngest sovereign country, having officially gained its independence from Sudan on July 9, 2011

• The Dinka tribe of South Sudan is widely recognized as one of the tallest populations in the world; the average height of the tribe's men is 6' and of its women is 5'8".

• Salva Kiir, the country's first and only president since independence in 2011, is well-known for always wearing a trademark black Stetson hat, which was given to him by former U.S. President George W. Bush in 2006