Makayabu: A Beloved Dish from the Heart of Congo

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.

Prep Time 20 mins

Cook Time 30 mins

Rest Time 30 mins

Total Time 1 hr 20 mins

Cooking Method: Cooking

Cuisine: Congo

Courses: Lunch

Difficulty: Beginner

Servings: 1

Calories: 480

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

1 Eggplant, chopped
1 onion, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 Fresh tomatoes, chopped
3 tbsp vegetable oil
1 kg makayabu (Salted fish)
½ tbsp chicken bouillon
½ tsp curry powder

Instructions

1
How to Prepare Traditional Congolese Makayabu
1. 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.
2. Blend the eggplant to a semi-smooth consistency and set aside.
3. Sauté the onion in the oil you used to fry the makayabu. Stir-fry the onions until they’re translucent. Add the tomatoes.
4. 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.
5. Add the chicken bouillon and curry powder. Mix thoroughly.
6. 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.
7. Serve with rice, boiled yam, or cocoyam.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 5g25%
Cholesterol 75mg25%
Sodium 950mg40%
Potassium 890mg26%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Sugars 6g
Protein 45g90%

Vitamin C 40 mg
Calcium 60 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

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!

Read it online: https://recipebuster.com/recipe/makayabu-a-beloved-dish-from-the-heart-of-congo/