Makayabu (Fried Salted Fish with Vegetables)
Sign in to rate this recipe.
The Tale of Makayabu (Fried Salted Fish with Vegetables)
Salted, dried cod was introduced to Central Africa through Portuguese trade networks connecting Europe's North Atlantic cod fisheries to African colonies. Makayabu, fried salted cod with vegetables, is a distinctly Congolese adaptation of an imported ingredient not native to the region's own waters.
Ingredients
Scale:· 4 servings
- 1 lb salted dried cod (makayabu)
- oil, for frying
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 bunch spinach or amaranth greens
- 1 hot chili
- salt and pepper, to taste
Instructions
- 1Soak the salted fish in cold water for several hours or overnight, changing the water a few times, to remove excess salt.
- 2Drain, pat dry, and cut fish into serving pieces.
- 3Fry fish pieces in hot oil until golden and crisp on the outside; drain and set aside.
- 4In the same pan with a little oil, sauté onion and garlic until soft, then add tomatoes and chili, cooking until saucy.
- 5Add the greens and cook until wilted and tender.
- 6Return the fried fish to the pan, gently folding it into the vegetables to warm through.
- 7Adjust seasoning with salt and pepper as needed, since the fish may already be salty.
- 8Serve hot with rice or boiled plantains.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.