Entree: Republic of the Congo – Northern Culinary Region – Makayabu (Stewed salted or dried fish cooked in a spicy tomato and palm oil sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 hrs 45 min

Total 3 hrs 25 min

Ingredients

- 1 lb (450 g) salted dried fish (makayabu), soaked in several changes of water for 2–6 hours, deboned and flaked
- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 g) tomato paste
- 1–2 scotch bonnet or habanero peppers, seeded and minced (adjust to heat preference)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 g) bouillon powder or 1 stock cube, crumbled (optional)
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste (remember fish is salted; adjust after tasting)
- 1 cup (150 g) sliced okra or 2 cups (200 g) chopped leafy greens such as cassava leaves or spinach (optional)
- 2 tbsp (30 ml) fresh lime juice or 1 lime, juiced
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the soaked salted fish, change water two or three times and parboil in fresh water for 10 minutes to further remove excess salt. Drain, remove any remaining bones and skin, and flake into large pieces.
2. Heat the red palm oil in a large heavy skillet or Dutch oven over medium heat until shimmering. Add the sliced onion and sauté until softened and beginning to brown, about 5–7 minutes.
3. Add the minced garlic, ginger, and scotch bonnet; cook, stirring, 1–2 minutes until fragrant. Stir in the tomato paste and cook 1 minute, then add chopped tomatoes and cook until they break down, about 5 minutes.
4. Pour in the water or fish stock, add bouillon if using, and bring to a gentle simmer. Add ground black pepper and taste for salt, remembering the fish contributes saltiness.
5. Fold in the flaked makayabu and any optional okra or greens. Simmer gently, uncovered, 8–12 minutes until flavors meld and sauce thickens slightly. Stir occasionally to prevent sticking.
6. Finish with lime juice and adjust seasoning. Garnish with chopped parsley or cilantro and serve hot with boiled rice, fufu, or plantains.