Makayabu: A Congolese Delicacy - steps to prepare

 

Makayabu is a traditional Congolese dish that has gained popularity across West Africa. It's a savory stew made with salted fish, vegetables, and a blend of spices. The dish is known for its rich flavor and hearty texture.

Ingredients

Salted fish (typically cod or mackerel)

Tomatoes

Bell peppers

Onions

Garlic

Ginger

Scotch bonnet peppers (or other chili peppers)

Green seasoning (a blend of herbs and spices)

Stock cubes

Water

Vegetable oil

Preparation

Desalt the fish: If using salted cod, soak it in cold water for several hours or overnight to remove excess salt.

Sauté vegetables: Heat oil in a pot and sauté onions, bell peppers, garlic, and ginger until softened.

Add spices: Stir in the green seasoning and stock cubes.

Add fish: Add the desalted fish to the pot and cook until heated through.

Simmer: Pour in water to create a stew consistency and simmer for about 15-20 minutes, or until the vegetables are tender.

Add heat: Stir in the chili peppers to taste.

Serve: Serve hot with rice, fufu, or plantains.

Tips for a Perfect Makayabu

Adjust the saltiness: If the fish is too salty, rinse it thoroughly before adding it to the stew.

Customize the heat: Adjust the amount of chili peppers to your preferred level of spice.

Experiment with vegetables: Feel free to add other vegetables like eggplant, zucchini, or okra for added flavor and texture.

Serve with sides: Makayabu is often served with starchy sides like rice, fufu, or plantains.

Makayabu is a delicious and satisfying dish that showcases the vibrant flavors of Congolese cuisine. With its simple preparation and customizable ingredients, it's a great option for a hearty and flavorful meal.