makayabu recipe

makayabu recipe

Makayabu RECIPE

Makayabu, a beloved dish in Congo, has a history as rich and flavorful as the dish itself! It all starts with salt cod, which might seem like an odd ingredient at first. But back in the day, before refrigerators were a thing, people needed ways to preserve food. Salt cod was a genius solution!

Now, how did it become Makayabu? That’s where the magic of Congolese cuisine comes in. People took this humble ingredient and transformed it into something extraordinary. They rehydrated the salt cod, added fresh tomatoes, onions, and maybe some hot peppers for a kick.

Today, Makayabu is still a popular dish in Congo. It’s a taste of home, a connection to the past, and a celebration of Congolese food traditions. So, the next time you enjoy a plate of Makayabu, remember the long journey it took to get to your plate, from the salty sea to the vibrant markets of Congo, and the clever cooks who turned it into the flavorful dish we know and love today!

Ingredients

  • 1 pound salt cod, the star of our show!
  • 1 tablespoon olive oil, for a little Mediterranean flair
  • 1 large onion, chopped, because onions make everything better
  • 2 cloves garlic, minced, because garlic is our friend
  • 1 (28-ounce) can diced tomatoes, undrained, for that saucy goodness
  • 1 cup water or vegetable broth, to keep things nice and saucy
  • 1 teaspoon salt, or to taste, because we all have different taste buds
  • ½ teaspoon black pepper, or to taste, because pepper is our pal
  • Cooked rice or fufu, for serving, because every star needs a stage

Equipment

  • Large pot or Dutch oven, our trusty vessel

Instructions

  1. Soak the cod: Rinse the salt cod under cold water and place it in a large bowl. Cover it with cold water and let it soak for at least 4 hours, or overnight. Change the water a few times during the soaking process. This is like giving the cod a refreshing spa treatment!

  2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. We’re building flavor here, folks!

  3. Make the sauce: Pour in the diced tomatoes (undrained) and stir well. Add the water or broth, salt, and pepper. Bring the mixture to a simmer, stirring occasionally. Our sauce is coming to life!

  4. Cook the cod: Drain the soaked salt cod and rinse it well. Add it to the pot and stir it into the sauce. Reduce the heat to low, cover the pot, and let the makayabu simmer for about 20-25 minutes, or until the cod is cooked through and flaky. Patience is a virtue, my friends.

  5. Serve it up: Once the makayabu is ready, remove it from the heat. Serve hot over a bed of fluffy cooked rice or alongside some hearty fufu. It’s showtime!

Tips for making the best makayabu

  • If you’re short on time, you can use pre-soaked salt cod.
  • If you like your makayabu spicy, add a pinch of cayenne pepper or a few chopped scotch bonnet peppers to the pot. Live on the spicy side!
  • Makayabu can be stored in the refrigerator for up to 3 days. Reheat it gently before serving. Leftovers? Yes, please!