Democratic Republic of Congo | Recipe

Makayabu

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
5
Level
easy
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for quick lunches, rice plates, pondu sides, and pantry cooking.. Plan on a easy cook and 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

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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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Servings 5

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

How to cook it

Step-by-step method

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 80 min total easy
1
Soak fish
Soak salted fish in warm water, changing water once, then rinse and cut into chunks.
soak 35:00
2
Cook tomato base
Cook onions, tomatoes, garlic, pepper, and oil until the tomatoes reduce.
base 15:00
3
Simmer fish
Add fish and a little water, then simmer gently until the sauce coats the pieces.
simmer 15:00
4
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.

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