Entree: Democratic Republic of the Congo – Southern Culinary Region – Makayabu (Stewed salted dried fish cooked in a rich tomato and onion sauce with leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 12 oz (340 g) salted dried fish (makayabu), soaked 2–4 hours, drained and flaked
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large (10 oz / 280 g) onion, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 large (12 oz / 340 g) ripe tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 small (5 g) hot pepper (scotch bonnet or bird's eye), chopped, optional
- 1 tsp (5 g) ground black pepper
- 1 bouillon cube (beef or chicken), optional
- 2 cups (150 g) cassava leaves or spinach, chopped
- 1/4 cup (60 ml) water or fish stock
- Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Rinse the soaked makayabu, remove any large bones, and flake into bite-sized pieces; set aside.
2. Heat the palm oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook until translucent, about 5–7 minutes.
3. Add the garlic, grated ginger, and chopped hot pepper if using; sauté 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes and tomato paste, breaking down the tomatoes with the back of a spoon. Cook until the mixture thickens and the oil begins to separate, about 8–10 minutes.
5. Add the flaked makayabu, ground black pepper, and bouillon cube if using. Pour in 1/4 cup (60 ml) water or stock, reduce heat to low, cover, and simmer 10 minutes to let flavors meld.
6. Fold in the chopped cassava leaves or spinach and continue to simmer, uncovered, until the greens are tender and the stew is well combined, about 8–10 minutes. Taste and adjust salt (be mindful of the salted fish).
7. Garnish with fresh cilantro or parsley and serve hot with steamed rice, boiled plantains, or fufu.