Democratic Republic of Congo | Recipe

Makayabu

Name: Makayabu
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 5 servings
Cuisine: Democratic Republic of Congo, Central Africa
Ingredients: 600 g salted dried fish, soaked and rinsed; 3 tbsp oil; 2 large onions, sliced; 3 medium tomatoes, chopped; 2 cloves garlic, minced; 1 whole hot pepper, minced; 1 cup water; ¼ cup parsley or scallions, chopped

Congolese salted fish cooked with onion, tomato, pepper, garlic, and oil into a savory stew.

Country

Democratic Republic of Congo

Region

Central Africa

Time

80 min

Serves

Level

easy

Start cooking Explore Democratic Republic of Congo recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 5

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 5 servings

Recipe

Fish

600 g salted dried fish, soaked and rinsed

Base

3 tbsp oil 2 large onions, sliced 3 medium tomatoes, chopped 2 cloves garlic, minced 1 whole hot pepper, minced

Liquid

1 cup water

Finishing

¼ cup parsley or scallions, chopped

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Democratic Republic of Congo

4 steps 45 min prep 35 min cook (check method) 80 min total easy

Soak fish

Soak salted fish in warm water, changing water once, then rinse and cut into chunks.

soak 35:00

Cook tomato base

Cook onions, tomatoes, garlic, pepper, and oil until the tomatoes reduce.

base 15:00

Simmer fish

Add fish and a little water, then simmer gently until the sauce coats the pieces.

simmer 15:00

Finish fresh

Taste for salt, add herbs, and serve hot.

finish 03:00

Makayabu may be served fried, stewed, or folded into greens. Some cooks add peanut or palm oil, while others keep the tomato base sharp.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for quick lunches, rice plates, pondu sides, and pantry cooking.. Plan on a easy cook. Allow about 80 minutes total.

What to serve alongside it

Fumbwa, pondu, rice, kwanga, or boiled plantain.

Regional lane

Democratic Republic of Congo national table. A structured Democratic Republic of Congo dish in the AfroKitchen archive.

Chef watch-outs

Adding too much liquid after the rice goes in.
Stirring too often once the grains should be steaming.
Stopping the base before the pepper, onion, or spice edge has mellowed.

How you know it is ready

The grains should be tender but still distinct, with steam carrying the seasoning upward.
The sauce should coat the spoon and taste rounded, not watery or raw.
Greens should be cooked through but still look alive and glossy.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Makayabu recipe from Democratic Republic of Congo — Makayabu finished dish

Chef board

Build the table around Makayabu

Fumbwa, pondu, rice, kwanga, or boiled plantain.

Best route from here

Democratic Republic of Congo national table

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