Congolese Makayabu Ya Pepe Soup (Salt Fish Soup) #VARIETYCUISINE

makayabu

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish can provide a healthier option, while canned fish is more budget-friendly.

Soak the makayabu in water for several hours to remove excess salt.

Drain and rinse the soaked makayabu thoroughly.

Heat vegetable oil in a large pot over medium heat.

Add chopped onions, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in chopped tomatoes and cook until softened, about 5 minutes.

Add the soaked makayabu to the pot and mix well with the sautéed ingredients.

Pour in enough water to cover the fish and bring to a boil.

Add chopped green pepper, scotch bonnet pepper, and season with salt and black pepper.

Stir in coriander, thyme, and bay leaves for added flavor.

Reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.

Adjust seasoning and add lemon juice to taste before serving.

Serve hot, garnished with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary