Makayabu is a Congolese gravy sauce you can prepare with salted fish, tomatoes, bell peppers, and onions. You will first have to soak the salted fish overnight or during the day, changing the water a few times to remove the saltiness.
This delicate sauce goes with yam, cocoyam or rice.
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Makayabu: A Beloved Dish from the Heart of Congo
Description
Makayabu is a Congolese gravy sauce you can prepare with salted fish, tomatoes, bell peppers, and onions. You will first have to soak the salted fish overnight or during the day, changing the water a few times to remove the saltiness.
Background and Origin
Makayabu is salted mostly to preserve it from decay and for international trade. The dish originates from Congo, with various variations and ingredients.
Tilapia and codfish are mostly the types of fish salted to preserve them for trade and consumption.
Makayabu is popular across Africa but with different names. In Ghana, locals use fresh tilapia for salted fish. The result is called koobi. Salted fish is popular in Senegal, Nigeria, and most West African countries.
Ingredients
Instructions
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How to Prepare Traditional Congolese Makayabu
- Thoroughly wash the salted fish and soak it overnight in water to remove the salt. Cut them into pieces and fry them until golden brown. Set aside.
- Blend the eggplant to a semi-smooth consistency and set aside.
- Sauté the onion in the oil you used to fry the makayabu. Stir-fry the onions until they’re translucent. Add the tomatoes.
- Add the green, yellow, and bell peppers and stir. Let them simmer for a few minutes, then add the coarse eggplant to the pot and stir. Let it cook for 5 minutes.
- Add the chicken bouillon and curry powder. Mix thoroughly.
- Drop in the fried makayabu and stir. Add some water, about a quarter of a teacup, and stir. Cover the pot and allow the makayabu to cook for about three minutes.
- Serve with rice, boiled yam, or cocoyam.
Note
Tips for Preparing Makayabu
- To remove the saltiness, you can soak the salted fish in water and keep it in the fridge overnight.
- You can also soak the salted fish during the day, changing the water a few times to remove the saltiness.
- Don’t add any more salt to the sauce because of the fish, which could still have some saltiness even after rinsing and soaking.
- You can choose not to fry the salted fish but simmer it longer with the sauce.
- Exclude the eggplant as desired.
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You can enjoy makayabu sauce with any side dish of your choice with friends and family. For a traditional combination, serve it with yams or rice. Enjoy!
