Congolese Makayabu Salt Cod Recipe

Origins and cultural history of Makayabu

Makayabu takes its roots in the DRC and Congo-Brazzaville. Makayabu is a popular dish in the DRC and Congo-Brazzaville. Desalted salt cod, then simmered in a tomato-and-onion sauce with red palm oil. A simple, economical dish full of character. It is an integral part of the local culinary heritage and continues to be passed down from generation to generation, from family kitchens to the tables of Afro-Caribbean diaspora restaurants in France.

Its preparation brings the family together around traditional flavours and embodies a moment of sharing and conviviality.

What are the essential ingredients of Makayabu

The preparation of Makayabu relies on a few essential ingredients found in most African and Caribbean online grocery stores, including NKOSI.

• salt cod
• 3 onions
• 5 cloves of garlic
• crushed tomatoes
• 2 tbsp tomato paste

Nutritional benefits of Makayabu

Makayabu provides several interesting nutrients: proteins, fibre, minerals and vitamins depending on the ingredients used. It is a balanced dish rooted in the healthy culinary tradition of Africa and the Caribbean.

Frequently asked questions about Makayabu

Can Makayabu be prepared the day before?

Yes, Makayabu can be prepared the day before and reheated the next day over low heat. Resting allows the flavours to intensify.

How can Makayabu be adapted for vegetarians or children?

You can adapt the recipe by replacing the meat with smoked tofu or vegetables, and reduce the chilli for children.

Where to find the ingredients for Makayabu in France?

NKOSI offers the essential ingredients through its online shop nkosiagro.com, with fast delivery in mainland France.

Find them in the NKOSI shop

• Salted Dried Cod - Caribbean Fish
• Pilchard Sardines in Tomato Sauce
• African Baobab Infusion RACINES - 40g
• Discover our full selection of African sauces and pastes

And for more flavours, browse our NKOSI catalogue — African and Caribbean grocery online.