Makayabu (Congolese Fried Salted Cod)
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The Tale of Makayabu (Congolese Fried Salted Cod)
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Makayabu, salted and dried cod stewed with tomatoes and vegetables, entered Central African cooking after Portuguese traders introduced salt-preserved fish to the region centuries ago. Congolese cooks fully adopted and adapted it—emphasizing tomato, pepper, and greens rather than the potatoes typical of Portuguese bacalhau—making it feel entirely native to the Congo River basin today.
Ingredients
Scale:· 4 servings
- 1 lb dried salted cod
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 scotch bonnet pepper, minced
- 2 tbsp oil, plus more for frying
- Salt to taste
Instructions
- 1Soak the salted cod in cold water for several hours or overnight, changing the water a few times to remove excess salt.
- 2Drain and pat the fish dry, then flake into large chunks.
- 3Heat oil in a pan and fry the fish pieces until golden and crisp, then set aside.
- 4In the same pan, sauté onion until soft, then add tomatoes and scotch bonnet and cook into a sauce.
- 5Return the fried fish to the pan and toss gently to coat in the sauce.
- 6Simmer 5 minutes to heat through and season with salt if needed.
- 7Serve with cassava, rice, or plantains.
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