Central Africa · Main
Makayabu (Stewed Salted Cod with Onions and Peppers)
Flaky, desalinated salt cod braised in a fragrant reduction of sweet onions, ripe bell peppers, garlic, and golden oil.
The story
Originating among the coastal Vili people of Pointe-Noire and the Kouilou department, Makayabu reflects centuries of Atlantic maritime trade where dried salted cod became deeply woven into Congolese gastronomy. Traditionally prepared for leisurely weekend family gatherings, this dish transforms preserved fish into a silky, savory delicacy infused with garden herbs. A technical secret of coastal cooks is poaching the fish gently rather than boiling it hard, which keeps the delicate cod flakes intact and succulent.
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