Entree: Democratic Republic of the Congo – Central Culinary Region – Makayabu (Salted dried cod stewed in a fragrant tomato and palm oil sauce with peppers and plantain, a Central Congolese staple)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) salted dried cod (makayabu), rinsed and soaked overnight in several changes of water
- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped
- 1 red bell pepper, sliced
- 1 scotch bonnet or other hot pepper, whole or sliced to taste
- 2 green plantains, peeled and cut into 1 in (2.5 cm) chunks
- 1 cup (240 ml) water or light fish/chicken stock
- 1 tsp (5 g) bouillon powder or 1 Maggi cube, crumbled
- Juice of 1 lime (about 1 tbsp / 15 ml)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Salt to taste (if needed after soaking)

Instructions

1. Drain the soaked cod, rinse well, and place in a pot of fresh water. Bring to a gentle simmer for 10–12 minutes to further remove salt, then drain and flake the fish into large bite-sized pieces, discarding any bones and skin as desired.
2. Meanwhile, boil the plantain chunks in lightly salted water until just tender, about 10–12 minutes; drain and set aside.
3. In a large heavy skillet or saucepan, heat 3 tbsp (45 ml) red palm oil over medium heat. Sauté the sliced onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
4. Stir in tomato paste and cook 2 minutes, then add chopped tomatoes and sliced bell pepper. Cook until tomatoes break down and the mixture is saucy, about 6–8 minutes.
5. Add the flaked cod to the pan along with 1 cup (240 ml) water or stock, the whole or sliced hot pepper, and bouillon powder or cube. Gently simmer for 8–10 minutes to marry flavors.
6. Add the parboiled plantain chunks to the stew and simmer 5 more minutes, spooning sauce over the plantains so they absorb flavor. Taste and add salt only if necessary (the cod will still carry salt).
7. Finish with lime juice and stir in chopped parsley or cilantro. Remove whole hot pepper before serving if kept whole.
8. Serve hot with boiled cassava, fufu, rice, or additional boiled plantains depending on preference.