Skip to content

Fish, Africa and overseas

Makayabu with tomato sauce and rice

Makayabu with tomato sauce is a Congolese dish for 4 people made with salt fish simmered with tomatoes, onions and peppers, served over white rice. It takes about 1 hour, stays easy to make and costs €3.50 per person. Success depends on properly desalting the fish and letting the sauce cook down well.

Tonight, a Congolese dish with character, makayabu, salt fish simmered with tomatoes, onions and peppers, served over white rice.

Makayabu with tomato sauce and rice
Total time
1 h
Difficulty
Easy
Cost per person
€3.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Makayabu is salt fish that turns tender again in a slow cooked tomato sauce, lifted by chili and fragrant with garlic. The onions and peppers melt down gradually and give the dish body, while the flaked fish keeps generous chunks you can feel in every bite. The white rice soaks up the sauce and balances the salty edge of the fish.

This is a dish to plan for a Sunday or an evening when you have a bit of time ahead, since the salt fish needs several hours to soak before cooking. It works well for a family meal or with friends curious to try a different cuisine. We picked it to shake up your usual fish dinners without adding real complexity in the kitchen.

The ingredients

4 people

Fish counter

  • Salt cod 600 g

Fruits and vegetables

  • Tomatoes 4
  • Red bell peppers 2
  • Onions 3
  • Garlic 3 cloves
  • Chili pepper 1

Pantry

  • Tomato pasteoften in the pantry 2 tbsp
  • White riceoften in the pantry 320 g
  • Peanut oiloften in the pantry 4 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Soak the salt cod in cold water for several hours, then boil it and flake it. 20 min

    Remove any bones and skin, so there are no surprises on the plate.

  2. Slice the onions, garlic and peppers thinly, and dice the tomatoes.

    Cut the peppers into thin strips, they cook faster that way.

  3. Cook the onions and peppers in the oil, then add the tomato paste, tomatoes and chili. 15 min

    Let it simmer gently until you get a thick sauce.

  4. Add the flaked cod and let everything simmer. 10 min

    Don't stir too much, the fish should keep its chunks.

  5. Cook the rice and serve it with the fish in sauce. 11 min

    Taste before salting, the cod still carries a bit of salt.

Our tips to get it right

  • Change the soaking water at least twice so the fish ends up neither too salty nor bland.
  • Make the tomato sauce a day ahead, it only gets better once reheated with the fish.
  • Use a wide pan so the vegetables cook down slowly instead of releasing too much water at once.

The variations

  • You can swap the salt fish for fresh cod lightly salted the day before, for a quicker version.
  • For a fish free version, replace the salt fish with cooked chickpeas added at the end of cooking.
  • For kids, skip the chili and serve a milder sauce with a bit more fresh tomato.

What to serve it with

  • Plain white rice
  • Fried plantains
  • Cold lemon water

Storage

Makayabu keeps 2 to 3 days in the fridge in a sealed container. It freezes well once the sauce and fish have cooled, kept separate from the rice. Reheat gently in a pan or saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Why do you need to soak the salt fish before cooking makayabu?

Salt fish is cured in salt to keep for a long time, so it would be inedible as is. Soaking it in cold water, changed a few times, removes the excess salt while keeping the fish's flavor.

Can you make makayabu ahead of time?

Yes, the tomato sauce with the fish is easy to make the day before and reheats gently on the day. Cook the rice at the last minute so it stays nicely separate.

Can you replace salt fish with another fish?

You can use fresh cod or haddock if you can't find salt fish. The flavor will be milder, so remember to season the sauce lightly with salt at the end of cooking.

Is makayabu a spicy dish?

The whole chili adds a bit of warmth without making the dish too hot, since it infuses the sauce rather than getting crushed into it. You can remove the chili at the end of cooking for a milder version.

How long does it take to make a makayabu with tomato sauce and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a makayabu with tomato sauce and rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a makayabu with tomato sauce and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

African and overseas cuisines

See all

Recipes with bell peppers

See all