Makayabu (Salted Cod Fish) With Sautéed Vegetables)

Makayabu is what dehydrated salted fish is called in the DRC (Democratic Republic of Congo). The common fish used and also used in this recipe is salted cod fish.

Based on one’s preferences, the cooking method may vary. In this recipe, I am sharing with you one of my favourite and easy method to cook makayabu. I will be sharing more methods in the near future. Stay tune...

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Ingredients I Used:

👩🏾‍🍳 700g salted dried cod fish cut into 10 medium pieces.

👩🏾‍🍳 300 ml oil for frying.

👩🏾‍🍳 3 medium onions.

👩🏾‍🍳 4 garlic cloves minced.

👩🏾‍🍳 2 bay leaves.

👩🏾‍🍳 3 different colours bell peppers ( red, yellow and green).

👩🏾‍🍳 2 teaspoons vegetable stock powder.

👩🏾‍🍳 1 scotch bonnet chilli (optional).

👩🏾‍🍳 150 to 200 ml of Hot water.

Methods:

👩🏾‍🍳 Rinse the fish under cold running water then place them in a large bowl, fill with cold tap water enough to cover the fish and soak it overnight or for a minimum of 12 hours changing the water about 2 to 3 times during the soaking stage until it doesn't taste too salty. The fish is uneatable if you do not remove salt properly hence this step is crucial.

👩🏾‍🍳 When ready to cook, remove the fish from the soaking water, remove the scales , run under cold water then dry thoroughly with a kitchen paper towel. ( optional: rub fish with freshly grated black pepper and onion granules before frying)

👩🏾‍🍳 Add 300ml of oil in a sauté pan preferably non-stick, place on medium heat and let the oil heat up. Once it is heated, carefully add in the fish and fry for about 3 minutes on each side or until both sides are golden brown. Once ready, remove from oil and set aside on a plate.

👩🏾‍🍳 Add about 60 ml (¼ cup) of the oil used to fry the fish in a different pan (or use the same pan that fried the fish). Add in the onions, bay leaves and garlic and sauté for 1 minute. Add in the bell peppers and sauté for 2 more minutes.

👩🏾‍🍳 Season the sautéed vegetables with the vegetable stock, add in a splash of hot water and mix well. Now place the fried fishes on top of the sautéed vegetables, pour in about 150 to 200 ml of hot water (the water should not cover the fish, please refer to video for visual reference), add in the scotch chilli then cover, reduce heat to low and allow to simmer for 10 minutes.

👩🏾‍🍳 After 10 minutes, your Makayabu and sautéed vegetables are ready to serve. Enjoy.

🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡

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