Congolese Salt Fish/ Makayabu Recipe

smoked fish

🥗Healthier: grilled fish

💰Cheaper: canned fish

Canned fish provides a budget-friendly alternative with similar flavors.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive while still being a neutral cooking oil.

Start by rinsing the saltfish overnight to reduce saltiness and scale it.

Heat vegetable oil in a pan over medium heat until sizzling.

Fry the saltfish skin-side down for about 5 minutes until crispy.

Flip the saltfish and fry the other side for 2-3 minutes until golden.

Remove the saltfish from the oil and set aside.

In the same pan, add leftover oil and 2 more tablespoons of vegetable oil.

Add chopped onions and sauté until softened.

Stir in the yellow bell pepper and mix for a few seconds.

Add 1 teaspoon of jumbo chicken stock, being careful with the quantity due to the saltiness of the fish.

Add 3 tablespoons of chopped tinned tomato and stir for a few seconds.

Add a pinch of tomato puree and mix well.

Incorporate 1/2 teaspoon of garlic paste and mix everything together.

Add 1 teaspoon of Billy Billy chili sauce and gradually add a bit of water, stirring continuously.

Let the mixture set for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: