Makayabu

재료11

• 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

만드는 법

1. 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.
2. Chop the onions, tomatoes, and green pepper. Mince the garlic and chili.
3. Heat the oil in a wide pot and soften the onions over medium heat until translucent.
4. Add the garlic, chili, green pepper, and tomato paste, and cook for 2 minutes.
5. Stir in the chopped tomatoes and bay leaf. Simmer until the tomatoes break down into a thick sauce, about 15 minutes.
6. 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.
7. Finish with chopped parsley and a squeeze of lemon. Serve hot with rice, plantain, or fufu.