Authentic Congolese Makayabu Recipe

Ingredients

  • 1 whole makayabu (800g dried cod)
  • 1 whole onion, finely chopped
  • 2 whole tomatoes, diced
  • 4 cloves garlic, finely chopped
  • 1 whole red pepper, diced
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon palm oil
  • 1 whole scotch bonnet pepper, finely chopped (optional)
  • 1 bunch fresh spinach, roughly chopped
  • 2 cups of white rice

Steps and instructions

  1. First, soak the makayabu in a large bowl of water for 24 hours, changing the water every 6 hours to remove the salt.
  2. After 24 hours, rinse the makayabu under cold water and place it in a large pot. Cover with water and bring to a boil. Cook for 20-30 minutes, until the fish is tender. Drain and set aside to cool.
  3. Once the fish is cool enough to handle, remove the bones and flake the fish into small pieces.
  4. In a large pan, heat the vegetable oil over medium heat. Add the onion, garlic, and red pepper, and cook until the vegetables are soft and beginning to brown.
  5. Add the diced tomatoes to the pan and cook for another 5 minutes, until the tomatoes have softened.
  6. Add the flaked fish to the pan, along with the salt, black pepper, and optional scotch bonnet pepper. Stir well to combine the ingredients.
  7. Add the palm oil to the pan, and stir until the fish and vegetables are well coated. Cook for another 5 minutes, until the fish is heated through.
  8. Add the chopped spinach to the pan and cook for another 5 minutes, until the spinach is wilted.
  9. While the fish and vegetables are cooking, cook the rice according to the package instructions.
  10. Once everything is cooked, serve the makayabu over the rice, and enjoy your authentic Congolese dish.

Tools for making

  • Large bowl - Used for soaking the makayabu.
  • Large pot - Used for boiling the makayabu.
  • Large pan - Used for cooking the fish and vegetables.
  • Knife - Used for chopping the onion, garlic, red pepper, and tomatoes.
  • Cutting board - Provides a surface for chopping the vegetables.
  • Spatula - Used for stirring the ingredients in the pan.
  • Measuring spoon - Used for measuring the salt, black pepper, and palm oil.
  • Cooking spoon - Used for mixing and stirring the ingredients.
  • Colander - Used for draining the cooked makayabu.
  • Rice cooker or pot - Used for cooking the white rice.

Recipe variations

  • Replace the makayabu with another type of dried fish, such as stockfish or smoked mackerel.
  • Substitute the palm oil with another type of cooking oil, such as olive oil or coconut oil.
  • Add additional vegetables to the dish, such as bell peppers, carrots, or green beans.
  • Include different spices or seasonings, such as paprika, thyme, or curry powder, to add more flavor to the dish.
  • Add a splash of lime or lemon juice for a tangy twist.
  • For a meat-free option, omit the fish and add tofu or tempeh as a substitute.
  • Make it spicier by adding more scotch bonnet pepper or other hot peppers.
  • For a gluten-free version, serve the makayabu with quinoa or cauliflower rice instead of white rice.
  • Toss in some fresh herbs, such as cilantro or parsley, for added freshness.
  • Experiment with different types of greens, such as kale or collard greens, instead of spinach.

Recipe overview

Makayabu is a traditional Congolese dish that features dried cod, known locally as makayabu, as the main ingredient. This flavorful dish pairs the savory taste of the rehydrated and cooked cod with the sweetness and heat of vegetables and spices. The process includes soaking the dried cod, boiling it, and then sautéing it along with onions, garlic, tomatoes, and peppers. Palm oil gives this dish its unique flavor profile, and an optional scotch bonnet pepper adds a kick for those who prefer their food spicy. This hearty fish and vegetable stir-fry is typically served over hot, fluffy white rice. With this recipe, you will be able to bring a piece of Congo's rich culinary tradition to your own dinner table. Enjoy the process of making Makayabu and savoring its unique, delicious flavors.

Common questions

  1. How long does it take to soak the makayabu? Soak the makayabu for 24 hours, changing the water every 6 hours.
  2. How long should I boil the makayabu? Boil the makayabu for 20-30 minutes, until the fish is tender.
  3. How do I remove the bones from the makayabu? Once the fish is cool enough to handle, carefully remove the bones and flake the fish into small pieces.
  4. Can I omit the scotch bonnet pepper? Yes, the scotch bonnet pepper is optional. If you prefer a milder flavor, you can skip it.
  5. Can I use frozen spinach instead of fresh? Yes, you can substitute fresh spinach with frozen spinach. Just make sure to thaw and drain the frozen spinach before adding it to the dish.
  6. How long should I cook the fish and vegetables after adding the palm oil? Cook for another 5 minutes, until the fish is heated through and the flavors are well combined.
  7. What type of rice should I use? You can use any type of white rice for this recipe. Follow the package instructions to cook the rice.

Serving dishes and utensils

Origin stories

Makayabu, commonly known as salted cod, is a staple in many Congolese homes. The use of this ingredient can be traced back to the pre-colonial era when the Congolese started trading with Portuguese sailors. The Portuguese, known for their long naval expeditions, salted their fish to preserve it for the long journey. This practice made its way into various cultures where refrigeration was not commonly available. The Congolese took this Portuguese preservation technique, adapted it to their culinary culture and it has since become an integral part of their cuisine. When you eat Makayabu, you are not just enjoying a hearty meal, you are partaking in a slice of history, a testament to the blending of cultures and the evolution of culinary practices over the centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.