1
Soak fish
Soak salted fish in warm water, changing water once, then rinse and cut into chunks.
soak
35:00
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
Recipe overview
What to know before you cook
Makayabu is salted dried fish, and in Congolese kitchens it becomes a deeply savory stew once soaked, softened, and cooked with tomato, onion, garlic, chili, and oil.
What the dish tastes like
Congolese salted fish cooked with onion, tomato, pepper, garlic, and oil into a savory stew.
When to cook it
Best for Best for quick lunches, rice plates, pondu sides, and pantry cooking., with a easy cooking level 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 verified 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
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Makayabu
Fumbwa, pondu, rice, kwanga, or boiled plantain.
Best route from here
Democratic Republic of Congo national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
4 steps
80 min total
easy
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.