Makayabu (Congolese Salted Fish Stew with Tomato and Onion)
In short: Salted dried fish soaked, flaked and simmered in a tomato, onion and sweet pepper sauce with palm oil and chili, a Congolese weekday staple. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 24 h
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 345 kcal
Makayabu is salted dried fish, and it is one of the most common proteins in the Republic of the Congo, especially when fresh fish is scarce or expensive. The fish is soaked to draw out the salt, then simmered in a sauce of tomato, onion and sweet pepper with a bay leaf and chili. Salt cod is the easy substitute outside Africa. Serve it with rice, fried plantain or chikwangue.
Instructions
- Soak the fish in a large bowl of cold water in the fridge for 24 hours, changing the water 4 or 5 times, until a flake tastes only lightly salty.
- Put the drained fish in a pot, cover with fresh cold water and bring to a gentle simmer. Cook for 10 minutes, then drain. Remove the skin and bones and break the fish into large flakes.
- Heat the oil in a wide pan over medium heat. Cook the onions for 6 to 8 minutes, until soft and golden, then add the bell peppers and garlic and cook for 5 minutes more.
- Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, bay leaf, whole chili, black pepper and water, and simmer for 15 minutes, until you have a thick sauce.
- Add the flaked fish and simmer gently for 10 minutes so it absorbs the sauce. Stir carefully so the flakes stay in pieces. Taste before adding any salt, since none is usually needed.
- Remove the bay leaf and the chili, sprinkle with parsley if using and serve hot with rice, fried plantain or chikwangue.
Tips
- Salt cod is sold at Portuguese, Italian, Caribbean and African grocers. Saltiness varies a lot, so always taste a flake after soaking. If it is still too salty, soak it for a few more hours.
- The stew tastes better the next day. Reheat it gently with a splash of water and keep it covered in the fridge for up to 3 days.
Questions and answers
What is makayabu?
Makayabu is the Lingala and Kikongo name for salted dried fish, usually salted cod or a similar white fish. It is a common ingredient in Congolese cooking.
Can I use fresh fish instead?
Yes. Use thick fillets of firm white fish, add them in the last 8 to 10 minutes of cooking and season the sauce with salt, since fresh fish carries none.
Can I use supermarket salt cod?
Yes, it works well. Soak it a full 24 hours in the fridge, changing the water often, and taste a flake before you cook it.
How long does it take to make Makayabu (Congolese Salted Fish Stew with Tomato and Onion)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Makayabu (Congolese Salted Fish Stew with Tomato and Onion)?
About 345 kcal per serving, with 54 g of protein, 11 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 54 g |
| Carbohydrates | 11 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
