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Name: Makayabu
Total time: 12 h 45 min
Yield: Serves 4
Cuisine: Democratic Republic of the Congo
Ingredients: 600 g salted dried fish (cod or similar); 500 g ripe tomatoes; 2 onion; 3 cloves garlic; 4 tbsp vegetable oil; 1 green bell pepper; 1 fresh chili pepper; 1 tbsp tomato paste; 1 bay leaf; 2 tbsp fresh parsley; 1 lemon

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Democratic Republic of the Congo12 h 45 minServes 4cooked before

Makayabu

Ingredients11

salted dried fish (cod or similar)600 g
ripe tomatoes500 g
onion2
garlic3 cloves
vegetable oil4 tbsp
green bell pepper1
fresh chili pepper1
tomato paste1 tbsp
bay leaf1
fresh parsley2 tbsp
lemon1

seafoodvegetableotherspice & saucefruit

Method

Rinse the salted fish, cover it with cold water, and soak it for about 12 hours, changing the water several times until it is only mildly salty. Drain and cut into large pieces.
Chop the onions, tomatoes, and green pepper. Mince the garlic and chili.
Heat the oil in a wide pot and soften the onions over medium heat until translucent.
Add the garlic, chili, green pepper, and tomato paste, and cook for 2 minutes.
Stir in the chopped tomatoes and bay leaf. Simmer until the tomatoes break down into a thick sauce, about 15 minutes.
Lay the fish pieces in the sauce, cover, and cook gently for 15 to 20 minutes without stirring hard, so the fish stays in pieces.
Finish with chopped parsley and a squeeze of lemon. Serve hot with rice, plantain, or fufu.