In brief
- Makayabu: salted cod, desalted and then simmered in a tomato-onion sauce with red palm oil
- Origin: Congo Basin (Democratic Republic of the Congo and Congo-Brazzaville), a legacy of Portuguese trade
- Essential ingredients: salted cod, onions, tomatoes, bell pepper, red palm oil, bay leaf
- An everyday dish, served as a family with fufu, rice, plantain or chikwangue
Origins and cultural history of makayabu
The word makayabu is thought to come from the Portuguese bacalhau, which refers to dried and salted cod. Salted fish is believed to have been introduced to the Congo Basin in the 15th century by Portuguese traders, during the first exchanges with the Kingdom of Kongo.
The dish has since become established in the cuisine of the Congo Basin, in both the Democratic Republic of the Congo and Congo-Brazzaville, where it remains an everyday dish prepared as a family, often served in a shared dish.
What are the essential ingredients of makayabu
Makayabu is based on salted cod, desalted before cooking, and a tomato-onion sauce seasoned with red palm oil.
- Salted cod (dried and salted fish), desalted
- Onions
- Fresh tomatoes
- Bell pepper and chilli
- Garlic
- Red palm oil
- Bay leaves, stock
What to know about makayabu
Makayabu is salt cod, desalted before cooking, then simmered in a tomato and onion sauce made with red palm oil, with bell pepper, chili, garlic and bay leaf. Its name is said to come from the Portuguese bacalhau, dried and salted cod. An everyday dish in the Congo basin, it is served in a shared dish with fufu, white rice, plantain or chikwangue, sometimes with a drizzle of raw red palm oil at the moment of serving.
Frequently asked questions about makayabu
How long does it take to desalt the cod?
Sources agree on desalting for at least 6 hours, often continued for 12 to 24 hours depending on the thickness of the pieces, in cold water changed several times. Desalting for too short a time leaves the dish too salty.
What is makayabu served with?
Makayabu is traditionally served in a shared dish, with fufu, white rice, plantain or chikwangue (fermented cassava bread), sometimes drizzled with a little raw red palm oil just before serving.
Where to find the ingredients for makayabu in France?
NKOSI offers red palm oil, bay leaves and stock powder, among other dry and ambient products, on nkosiagro.com, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
