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The briny, intensely savory aroma of Makayabu announces itself as soon as you begin rehydrating the dried, salted cod—a reminder of this dish's colonial origins. Portuguese traders introduced salt-preserved fish to Central Africa centuries ago, and Congolese cooks incorporated it so completely that it now feels entirely indigenous to the region. Today Makayabu represents culinary adaptation and resilience, the transformation of preserved ingredients into something fresh and vibrant. The tomato, bell pepper, and herbs balance the fish's saltiness while letting its distinctive character shine through in every bite.
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.
Heat the palm oil or vegetable oil in a large pan over medium heat.
Add the chopped onion and minced garlic, and sauté 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.
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.
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.
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.
Serve the Makayabu hot, paired with rice, plantains, or a side of vegetables.
Soak for at least 2-4 hours in room-temperature or cold water, changing the water once or twice if you prefer milder saltiness. Overnight soaking works too. Always taste a small piece after soaking—it should be pleasantly salty but not overwhelming. If still too salty, soak longer or rinse more thoroughly.
Yes, though the dish changes character. Fresh fish cooks much faster—add it near the end and simmer only 10-15 minutes total. The result lacks the concentrated, complex saltiness that makes Makayabu distinctive. Dried fish is worth seeking out for authenticity.
After soaking, the dried fish becomes pliable enough to handle. Gently feel along the spine and pull small bones out with tweezers or your fingers. Break the fish into manageable pieces first, then work methodically. The rehydration makes this much easier than working with brittle, dried fish.
Makayabu uses similar salt-cured dried fish (often cod), but the preparation is distinctly Congolese. Where bacalau (Portuguese salt cod) typically features potatoes, Makayabu emphasizes tomato, bell pepper, and fresh greens. They share an ingredient but not a culinary tradition.
Absolutely. Many Congolese cooks do exactly this. Add chopped spinach or cassava leaves during the last 10-15 minutes of cooking so they soften without falling apart. This adds texture and nutrition while balancing the fish's richness perfectly.