Entree: Democratic Republic of the Congo – National Cuisine – Makayabu (Salted preserved cod stewed with tomatoes, onions and palm oil, typically served with plantains or rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) salted dried cod (makayabu), soaked 12–24 hours in several changes of water
- 3 tbsp (45 ml) palm oil (or vegetable oil if unavailable)
- 1 large onion, thinly sliced (about 5 1/4 oz (150 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 red bell pepper, sliced (about 5 1/4 oz (150 g))
- 2 medium ripe tomatoes, chopped (about 10 5/8 oz (300 g)) or 14 oz (400 g) canned chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 fresh chilies, sliced, or 1 tsp (5 g) chili flakes, to taste
- 1 tsp (5 g) smoked paprika, optional
- 1 tsp (4 g) sugar (to balance acidity)
- 1 cup (240 ml) water or light fish stock
- Salt to taste (use sparingly because cod is salted)
- Black pepper to taste
- 2 ripe plantains, peeled and sliced (about 1 lb (450 g))
- 2 tbsp (30 ml) vegetable oil for frying plantains
- 1 tbsp (15 ml) lime juice, optional
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 1 lb (450 g) salted dried cod (makayabu), soaked 12–24 hours in several changes of water
- 3 tbsp (45 ml) palm oil (or vegetable oil if unavailable)
- 1 large onion, thinly sliced (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 red bell pepper, sliced (about 150 g)
- 2 medium ripe tomatoes, chopped (about 300 g) or 14 oz (400 g) canned chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 fresh chilies, sliced, or 1 tsp (5 g) chili flakes, to taste
- 1 tsp (5 g) smoked paprika, optional
- 1 tsp (4 g) sugar (to balance acidity)
- 1 cup (240 ml) water or light fish stock
- Salt to taste (use sparingly because cod is salted)
- Black pepper to taste
- 2 ripe plantains, peeled and sliced (about 1 lb / 450 g)
- 2 tbsp (30 ml) vegetable oil for frying plantains
- 1 tbsp (15 ml) lime juice, optional
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the soaked cod and place in a pot of fresh water. Bring to a gentle simmer and poach for 8–10 minutes. Drain, cool slightly, remove any skin and bones, and flake the fish into large pieces.
2. While the cod poaches, heat 2 tbsp (30 ml) of vegetable oil in a skillet over medium-high heat and fry the plantain slices until golden brown on both sides, about 3–4 minutes per side. Drain on paper towels and set aside.
3. In a large sauté pan or pot, heat the palm oil over medium heat until shimmering. Add the sliced onions and cook until translucent and beginning to brown, about 6–8 minutes.
4. Add the minced garlic, sliced bell pepper, and chilies. Cook 2–3 minutes more until fragrant.
5. Stir in the tomato paste and cook briefly, then add the chopped tomatoes (or canned tomatoes), smoked paprika, and sugar. Simmer for 5 minutes to meld flavors.
6. Add the flaked cod and 1 cup (240 ml) water or fish stock. Gently stir to combine, reduce heat to low, cover, and simmer for 10–15 minutes so the cod absorbs the tomato and palm oil flavors.
7. Taste and adjust seasoning carefully with salt and black pepper. If using, stir in lime juice to brighten the sauce.
8. Serve the makayabu hot topped with chopped parsley or cilantro, accompanied by fried plantains and steamed rice.