Salted Cod Fish in a Sauce
Makayabu ambassade is a delicious Congolese dish made with salted fish (cod) cooked in a rich, savory vegetable and pepper sauce.
Ingredients
- 500g salted fish (makayabu or salt cod)
- 2 tbsp vegetable oil or groundnut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-2 bell peppers, chopped (mixed colors)
- 2 fresh tomatoes, chopped
- 1 scotch bonnet or chili pepper (to taste)
- 1 tsp ground black pepper
- 1 tsp paprika or all-purpose seasoning
- 1 stock cube (bouillon)
- 1/4 cup water
Instructions
1. Desalt and Clean the Fish
“Desalt the fish by rinsing it and soaking it in water overnight, or for 24 hours or more, changing the water 2-3 times.”
After soaking, descale, clean, and pat the fish dry with paper towels
2. Fry the Fish
Heat a little oil in a skillet over medium heat. Fry the desalted fish pieces for about 3 minutes per side until golden brown and crispy, then remove and set aside on a plate
3. Make the Vegetable Sauce
Using the leftover oil from the fish, add the chopped onions and caramelize them until soft. Stir in the minced garlic, ginger, bell peppers, fresh tomatoes, and scotch bonnet pepper.
4. Simmer and Combine
Add the stock cube, a splash of water, and your seasonings. Let the sauce cook down for about 5 minutes. Return the fried fish to the pan, nestling the pieces into the vegetables. Cover and simmer on low heat for 5 to 10 minutes so the flavors blend together. Garnish with fresh herbs and serve hot with fufu, rice, boiled potatoes, or fried plantains
Watch this video to see the step-by-step cooking process for traditional Congolese makayabu: