Makayabu

Ingredients

For the Makayabu:
4-6 pieces of dried salted fish (Makayabu), soaked in water to rehydrate and desalted
1/4 cup palm oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 bell pepper, chopped
1 teaspoon ground paprika
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1-2 hot peppers, chopped (optional, for extra spice)
1 cup chopped spinach or cassava leaves (optional, for added texture)
Salt to taste

Instructions

Prepare the Fish

If using dried salted fish, soak it in water for a few hours to remove excess salt. Drain and rinse the fish, then remove any bones and cut the fish into bite-sized pieces.

Cook the Fish

Heat the palm oil or vegetable oil in a large pan over medium heat.

Add the chopped onion and minced garlic, and saut√© until the onion is translucent and aromatic.

Add the chopped tomatoes and bell pepper, and cook until the tomatoes are soft and the mixture is well blended.

Add the Fish

Stir in the prepared fish pieces, ensuring they are well mixed with the tomato and onion mixture.

Add ground paprika, dried thyme, ground black pepper, and hot peppers (if using). Stir well.

Add Greens (Optional)

If using chopped spinach or cassava leaves, add them to the pan. Stir to combine and cook for an additional 5-10 minutes until the greens are tender.

Simmer

Reduce the heat to low and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together. Adjust the seasoning with salt if necessary.