Entree: Democratic Republic of the Congo – Northern Culinary Region – Makayabu (Salted mackerel stew cooked in palm oil with tomatoes, onions, and hot pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 whole salted mackerel, approx 1 lb (450 g) total, rinsed and gutted if necessary
- 2 cups (480 ml) water for soaking (plus more for cooking)
- 3 tbsp (45 ml) red palm oil (or vegetable oil if unavailable)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 small hot pepper (scotch bonnet or piri-piri), whole or sliced, seeds removed for less heat if desired
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) fresh lime juice or 1 tbsp (15 ml) vinegar (to help reduce saltiness)
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley or basil (optional)

Instructions

1. Rinse the salted mackerel under cold running water, then soak in 2 cups (480 ml) fresh water for 20–30 minutes to remove excess salt; drain and set aside. For very salty fish repeat soak once and taste a small piece.
2. Heat the palm oil in a heavy skillet or shallow pot over medium heat. Add sliced onion and cook until softened and translucent, about 5–7 minutes.
3. Add the minced garlic, tomato paste, and chopped tomatoes; cook until tomatoes break down and the mixture becomes saucy, about 6–8 minutes. Stir in the chopped or whole hot pepper.
4. Gently nestle the drained mackerel into the tomato-onion base. Pour in 1 cup (240 ml) water or fish stock to come about halfway up the fish. Add lime juice or vinegar, pepper, and sugar if using.
5. Bring to a gentle simmer, then reduce heat to low, cover, and poach the fish until heated through and flavors meld, about 10–12 minutes. Spoon sauce over the fish occasionally.
6. Taste the sauce and adjust seasoning carefully; add a little additional water to dilute if still too salty. Finish with chopped parsley or basil if desired.
7. Serve hot with boiled cassava, plantains, rice, or fufu.