Congolese Makayabu Recipe

The aroma of Makayabu simmering on the stove is more than just cooking; it’s a potent trigger for nostalgia, a direct line back to boisterous family dinners and the comforting embrace of home. For me, Congolese Makayabu isn’t just salted fish; it’s a culinary heirloom, a dish passed down through generations, each family adding its subtle twist. I remember my grandmother meticulously desalting the fish, a process that seemed almost sacred, teaching us patience before pleasure. The first time I successfully made it for my own family, replicating that deep, savory flavor balanced by the sweetness of tomatoes and the warmth of spices, the reaction was immediate. Eyes widened, smiles spread, and the familiar chorus of “This tastes just like home!” filled the room. It’s a dish that requires time and care, especially in the crucial desalting stage, but the payoff – flaky, flavorful fish enveloped in a rich, hearty sauce – is immeasurable. It’s the taste of Congolese resilience, resourcefulness, and the enduring power of shared meals. Whether served with fluffy fufu, steaming rice, or tender plantains, Makayabu commands the center of the table, a testament to the rich tapestry of Congolese cuisine. Sharing this recipe feels like sharing a piece of my heritage, and I hope it brings as much joy and connection to your table as it does to mine.

Congolese Makayabu Recipe: Ingredients

This recipe yields approximately 4-6 servings. Remember that the key to delicious Makayabu lies in properly desalting the fish first.

• Makayabu (Salted Fish/Cod): Approximately 1.5 lbs (about 680g) before desalting. Choose thick, meaty pieces if possible.
• Vegetable Oil: 1/3 cup (approx. 80ml). Palm oil is traditional and adds a distinct flavour, but sunflower, canola, or peanut oil works well too.
• Onions: 2 large, finely chopped
• Garlic: 5-6 cloves, minced
• Ripe Tomatoes: 5-6 medium, finely chopped or blended (or 1 large can, 28 oz/800g, crushed or diced tomatoes)
• Tomato Paste: 2 tablespoons
• Bell Pepper: 1 large (any colour, green, red, or yellow), chopped
• Scotch Bonnet or Habanero Pepper: 1 whole (optional, for heat – adjust to your preference. You can pierce it or chop it for more heat, or leave it whole for mild flavour).
• Water or Unsalted Vegetable/Fish Stock: 2-3 cups (approx. 475-710ml), adjust as needed for desired sauce consistency.
• Bay Leaves: 2
• Dried Thyme: 1 teaspoon
• Smoked Paprika: 1 teaspoon (optional, for colour and smoky depth)
• Bouillon Cubes (e.g., Maggi): 1-2 cubes, crumbled (Use very cautiously. Taste the sauce after the fish has simmered before adding, as the fish retains salt). It’s often best to omit this until the very end, if needed at all.
• Black Pepper: 1/2 teaspoon, freshly ground (or to taste)
• Salt: To taste (Add only at the very end, if absolutely necessary after tasting. Makayabu can remain quite salty).
• Optional additions:
  • Okra: 1 cup, sliced
  • Eggplant (Aubergine): 1 small, cubed
  • Spinach or Cassava Leaves (Pondu): A large handful, washed and chopped (if using pondu, it often requires separate, longer cooking first).

Step-by-Step Instructions for Cooking Makayabu

Follow these steps carefully, paying close attention to the desalting process.

Phase 1: Desalting the Makayabu (Crucial Step!)

1. Initial Rinse: Rinse the dried salted fish thoroughly under cold running water to remove excess surface salt and any impurities.
2. Soaking: Place the fish pieces in a large bowl or container. Cover completely with plenty of cold water. The fish should be fully submerged.
3. Refrigerate and Change Water: Cover the bowl and place it in the refrigerator. This prevents bacterial growth and keeps the fish cool.
4. Water Changes: This is the most critical part. Change the soaking water every 4-6 hours. Discard the salty water and refill with fresh cold water.
5. Duration: Continue this process for at least 24 hours. For thicker pieces or very salty fish, you may need 36 to 48 hours. The longer you soak and change the water, the less salty the fish will become.
6. Testing for Saltiness: After 24 hours (or longer), you can test the salt level. Take a small piece of the fish, put it in a small saucepan with fresh water, bring it to a boil for 5-10 minutes, let it cool slightly, and taste it. If it’s still excessively salty, continue the soaking process, changing the water regularly. If it tastes mildly seasoned, it’s ready. Aim for it to be palatable but still retaining some saltiness, as this is part of its characteristic flavour. Don’t desalt it completely until it tastes like fresh fish.
7. Final Rinse and Preparation: Once desalted to your liking, drain the fish. Give it a final rinse. Pat it dry gently with paper towels. You can now break the fish into large, bite-sized chunks or flakes, removing any obvious bones or tough skin if you prefer (some people leave the skin on for flavour). Set aside.

Phase 2: Preparing the Sauce Base

1. Sauté Aromatics: Heat the vegetable oil (or palm oil) in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the chopped onions and sauté until they become soft and translucent (about 5-7 minutes).
2. Add Garlic and Pepper: Add the minced garlic and chopped bell pepper. Continue to sauté for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
3. Incorporate Tomato Paste: Stir in the tomato paste. Cook for 2-3 minutes, stirring constantly. This step, often called “blooming,” cooks out the raw taste of the paste and deepens the flavour.
4. Add Tomatoes and Seasonings: Add the chopped fresh tomatoes (or canned tomatoes), bay leaves, dried thyme, and smoked paprika (if using). Stir everything together well. If using a whole Scotch bonnet pepper, add it now.
5. Simmer Sauce Base: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the pot, and let the sauce cook for about 10-15 minutes, stirring occasionally, allowing the tomatoes to break down and the flavours to meld.

Phase 3: Cooking the Makayabu

1. Add Makayabu: Gently place the prepared (desalted and chunked) Makayabu pieces into the simmering tomato sauce. Try to nestle them into the sauce.
2. Add Liquid: Pour in the water or unsalted stock. The liquid should almost cover the fish. Start with 2 cups and add more later if needed.
3. Gentle Simmer: Stir very gently to combine, being careful not to break up the fish pieces too much. Bring the stew back to a low simmer.
4. Cover and Cook: Cover the pot again. Reduce the heat to low. Let the Makayabu simmer gently in the sauce for at least 30-40 minutes. This allows the fish to absorb the flavours of the sauce and become tender.
5. Add Optional Vegetables: If you’re adding optional vegetables like okra or eggplant, add them during the last 15-20 minutes of simmering time. If adding spinach, stir it in during the final 5 minutes until wilted.
6. Check Consistency and Flavour: After 30-40 minutes, check the sauce consistency. If it’s too thin, you can remove the lid and let it simmer gently for another 10-15 minutes to reduce and thicken. If it’s too thick, add a little more water or stock.
7. Taste and Adjust Seasoning (CRITICAL): Now is the time to taste the sauce very carefully. Only if it is not salty enough (which is unlikely, but possible depending on your desalting) should you add crumbled bouillon cubes or a tiny pinch of salt. Stir in the freshly ground black pepper. Remember, Makayabu inherently carries salt. It’s easy to make it too salty, but hard to fix. If you used a whole chili pepper and want more heat, you can carefully pierce or break it now (or remove it if the flavour is sufficient).
8. Final Simmer: Let it simmer for a final 5 minutes for the last adjustments to meld. Remove the bay leaves and the whole Scotch bonnet (if used whole) before serving.

Nutrition Facts (Approximate)

• Servings: 4-6 servings
• Calories per serving: Approximately 450-650 kcal.

Disclaimer: This is an estimate only. Actual nutritional values can vary significantly based on factors such as:
* The specific type and fat content of the salted fish used.
* The exact amount of oil used.
* The size of the serving portion.
* Optional ingredients added (like okra, eggplant).
* Accompaniments served with the dish (fufu, rice, etc., are not included in this estimate).
* Residual salt content after desalting (sodium levels can be high).

Salted fish is a good source of protein and omega-3 fatty acids, but due to the curing process, it is typically very high in sodium, even after careful desalting. Consume in moderation, especially if you have dietary restrictions related to sodium intake.

Preparation and Cooking Time

• Desalting Time (Passive): 24 – 48 hours (Requires periodic water changes but minimal active work)
• Active Preparation Time: 25 – 35 minutes (Chopping vegetables, preparing desalted fish)
• Cooking Time: 55 – 75 minutes (Sautéing, simmering sauce, cooking fish)
• Total Active Time (excluding desalting): Approximately 1 hour 20 minutes to 1 hour 50 minutes.

While the desalting takes a long time passively, the active cooking process is manageable for a weeknight if you plan ahead and desalt the fish over the preceding days.

How to Serve Congolese Makayabu

Congolese Makayabu stew is rich, savory, and deeply satisfying. It’s traditionally served with starchy accompaniments that are perfect for soaking up the delicious sauce. Here are the best ways to serve it:

• With Fufu/Ugali: This is arguably the most classic pairing.
  • Cassava Fufu (Luku): Made from fermented or unfermented cassava flour, it has a smooth, slightly elastic texture.
  • Corn Fufu (Ugali/Sadza): Made from cornmeal, often denser.
  • Plantain Fufu: Made from green plantains, with a distinct flavour.
  • Serving Method: Serve a large portion of the Makayabu stew in a bowl alongside a mound of fufu. Diners pinch off pieces of fufu and use them to scoop up the stew.
• With Rice:
  • Plain Steamed White Rice: Simple and allows the flavour of the Makayabu to shine.
  • Serving Method: Ladle the Makayabu stew generously over a bed of rice.
• With Boiled or Fried Plantains:
  • Boiled Green Plantains: Offer a firm, starchy contrast.
  • Boiled Ripe Plantains: Provide a subtle sweetness that complements the savory stew.
  • Fried Ripe Plantains (Dodo/Alloco): Offer a sweet, caramelized counterpoint that many enjoy with savory stews.
  • Serving Method: Serve the plantains alongside the bowl of Makayabu.
• With Kwanga or Chikwangue:
  • Fermented Cassava Bread: These are traditional breads made from fermented cassava root, wrapped in leaves and steamed. They have a unique sour taste and dense texture.
  • Serving Method: Serve slices or pieces of Kwanga/Chikwangue alongside the stew for dipping.
• With Pondu (Saka Saka / Cassava Leaves):
  • Makayabu is often served alongside a dish of Pondu (stewed cassava leaves, often cooked with palm oil, fish, or peanuts). The combination of the earthy greens and the savory fish stew is a quintessential Congolese pairing.
  • Sometimes, the cassava leaves are incorporated directly into the Makayabu stew, although this requires adjusting cooking times as pondu needs significant cooking.
• Garnishes:
  • Freshly chopped parsley or cilantro.
  • Thinly sliced green onions.

Presentation: Serve the Makayabu hot in a large communal bowl or individual bowls, ensuring each serving gets plenty of fish chunks and sauce. Make sure the chosen accompaniment is readily available for dipping and soaking.

Additional Tips for Perfect Makayabu

1. Master the Desalting: This cannot be stressed enough. Don’t rush this process. Taste the fish (after boiling a small test piece) before you start cooking the main dish. Under-soaking results in an unpalatably salty stew. Over-soaking can make the fish bland and lose its characteristic texture. Aim for that perfect balance where it’s seasoned but not overwhelmingly salty. Changing the water frequently in the fridge is key.
2. Choose Quality Fish: Start with good quality salted fish. Look for pieces that are thick and meaty, not overly dry, yellowed, or crumbly. While cod is common, other white fish varieties are also used. The quality of the raw ingredient significantly impacts the final dish.
3. Simmer Gently, Don’t Boil: Once the fish is added to the sauce, maintain a gentle simmer over low heat. Vigorous boiling can cause the delicate flakes of the fish to break apart completely, leaving you with mush instead of distinct pieces. Patience during simmering yields tender, intact fish.
4. Layer Your Flavours: Build flavour complexity by properly sautéing the aromatics (onions, garlic, peppers) until softened and fragrant. Blooming the tomato paste before adding liquids deepens the tomato flavour and richness of the sauce. Don’t just dump everything in at once.
5. Taste and Adjust Seasoning Late: Because the salted fish releases salt into the stew as it cooks, avoid adding any extra salt or salty bouillon cubes until the very end of the cooking process. Taste carefully after the fish has simmered for at least 30 minutes. You might find it needs no extra salt at all. Adding black pepper, thyme, or a touch more chili can enhance flavour without increasing sodium.

Frequently Asked Questions (FAQ) about Makayabu

1. Q: What exactly is Makayabu?
   • A: Makayabu is the Lingala name (widely spoken in the Congo region) for dried, salted fish, most commonly cod (bacalhau/morue). It’s a traditional preservation method that allows fish to be stored for long periods without refrigeration. It’s a staple ingredient in Congolese and many other African, Caribbean, and European cuisines, prized for its intense umami flavour and firm texture once rehydrated and cooked.
2. Q: I forgot to soak the Makayabu long enough, and my stew is way too salty! How can I fix it?
   • A: This is a common issue! Don’t panic. You have a few options:
     • Dilute: Add more unsalted liquid (water, unsalted stock, or canned tomatoes) to dilute the sauce. You may need to add more aromatics (sautéed onion/garlic) to avoid watering down the flavour too much.
     • Add Potatoes: Peel and cube a few potatoes and add them to the stew. Simmer until the potatoes are tender. Potatoes are great at absorbing excess salt. Remove them before serving if desired, or leave them in as part of the dish.
     • Add Acidity/Sweetness: A squeeze of lemon juice or a teaspoon of sugar can sometimes help balance excessive saltiness, but use cautiously.
     • Serve with Bland Sides: Ensure your accompaniments (fufu, rice) are completely unsalted to help balance each bite.
     • Dairy/Coconut Milk (Less Traditional): Adding a splash of unsweetened coconut milk or plain yogurt can sometimes temper saltiness, though this will alter the traditional flavour profile.
3. Q: Can I use fresh fish instead of salted fish for this recipe?
   • A: You can make a fish stew using the same sauce base (tomatoes, onions, spices) with fresh fish, but it will be a completely different dish and won’t be “Makayabu.” The unique, intense, umami flavour and firm, flaky texture of Makayabu comes specifically from the salting and drying process. If using fresh fish (like cod, tilapia, or snapper), add it towards the end of the cooking time (usually the last 10-15 minutes) as it cooks much faster and is more delicate. You will also definitely need to add salt to the sauce.
4. Q: How long does Makayabu stew last, and can I freeze it?
   • A: Leftover Makayabu stew can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Yes, Makayabu stew freezes quite well! Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating gently. The texture of the fish might be slightly softer after freezing and thawing, but the flavour remains good.
5. Q: Is Makayabu healthy?
   • A: Makayabu (salted cod/fish) is a good source of lean protein, Vitamin D, Vitamin B12, and omega-3 fatty acids. However, its main health concern is the very high sodium content due to the salt-curing process. Even after thorough desalting, the residual sodium can still be significant. Therefore, while it offers nutritional benefits, it should be consumed in moderation, especially by individuals monitoring their sodium intake due to hypertension or other health conditions. Pairing it with plenty of vegetables and unsalted starches can help create a more balanced meal.