Democratic Republic of the Congo • Africa • medium • 45 mins
Democratic Republic of the Congo Makayabu
Description
Makayabu is a traditional Congolese dish made from salted fish, typically served with a variety of side dishes. It holds cultural significance as a staple protein source in many households, especially in coastal regions, and is often enjoyed during communal meals.
Ingredients
- 500g salted fish (makayabu)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 medium tomatoes, diced
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Rinse the salted fish under cold water to remove excess salt. Soak it in water for about 30 minutes, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes.
- Add the diced tomatoes, ground black pepper, and paprika. Cook until the tomatoes soften and release their juices, about 5 minutes.
- Gently add the soaked fish to the skillet, mixing it with the vegetable mixture. Cook for another 10-15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning with salt if necessary.
- Garnish with fresh parsley or cilantro before serving.
Nutritional Information
Calories: 250 per serving
Servings: 4
Dietary: dairy-free, gluten-free
⚠️ Allergens: fish
Health Benefits
Makayabu is rich in protein and omega-3 fatty acids from the salted fish, which support heart health and promote muscle repair. The inclusion of bell peppers and tomatoes provides essential vitamins A and C, boosting the immune system and enhancing skin health. Additionally, this dish is dairy-free and gluten-free, making it accessible for individuals with specific dietary restrictions while celebrating the rich culinary traditions of the Democratic Republic of the Congo.
Cultural Significance
Makayabu is not only a source of sustenance but also a dish that brings families together, often served during gatherings and celebrations. It reflects the resourcefulness of Congolese cuisine in utilizing preserved ingredients.
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