Angolan Makayabu Cod and vegetables recipe: Makayabu is a traditional Congolese dish made with salted cod fish and sautéed vegetables, known for its rich flavor and hearty ingredients. This recipe combines dried, salted cod with fresh vegetables and spices to create a dish that’s both nutritious and full of authentic taste. It’s popular not only in the Democratic Republic of Congo but also in Angola and other parts of West Africa.
We’ve found the Angolan Makayabu Cod and vegetables recipe delivers a unique culinary experience, blending the saltiness of dried cod with the sweetness and heat from various vegetables. You can tweak this dish to fit your own preferences, but it always keeps its strong cultural roots. It’s honestly just a great way to enjoy traditional flavors without much fuss.
By sharing this recipe, we’re hoping to bring a little bit of Congolese food culture into your kitchen. Whether you’re already into African cuisine or just feeling adventurous, makayabu deserves a spot on your table for its distinctive ingredients and bold, satisfying flavor.
Angolan Makayabu Cod and Vegetables Recipe Key Takeaways
- Makayabu is a salted cod dish with sautéed vegetables rooted in Congolese tradition.
- The recipe balances rich, savory flavors with fresh, tender vegetables.
- It’s straightforward to prepare and flexible for different tastes.
Angolan Makayabu Cod and Vegetables Recipe Recipe Ingredients
Serves: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
1 lb cod, salted
2 onions, large sliced
2 tomatoes, medium diced
1 bell pepper, sliced2 cloves garlic, minced
1/4 cup olive oil
1 tsp paprika
1/2 tsp black pepper
1 bay leaf
2 cups water
1 cube vegetable stock, gluten-free
1/2 lb mushrooms, or vegetables
1/4 tsp salt, to taste
If you ask me, soaking the salted cod overnight in cold water makes all the difference—it mellows the saltiness and lets the fish’s real flavor shine. The veggies bring color and sweetness, and the spices add just enough kick without drowning out that classic cod taste.
Angolan Makayabu Cod and Vegetables Recipe Cooking Instructions
First, soak the salted dried cod fish in cold water for at least 12 hours. Change the water 2 or 3 times during soaking to remove excess salt. This step is crucial so the fish doesn’t end up way too salty.
Rinse the fish under cold water and pat it dry with a towel. If you want, rub it with black pepper and onion powder before frying just to amp up the flavor.
Heat oil in a pan over medium heat. Fry the fish for about 3 minutes per side until it turns golden brown. Take the fish out and set it aside.
In another pan, pour in about ¼ cup of the oil you used for frying. Sauté the chopped onions, garlic, and bay leaf for a minute. Toss in the bell peppers and let them cook for a couple more minutes.
Add in a bit of vegetable stock powder and a small splash of hot water. Stir it all together. Lay the fried fish on top and pour in 150 to 200 ml hot water—don’t drown the fish, though.
If you’re into heat, throw in a scotch bonnet chili now. Cover the pan, turn the heat to low, and let it simmer for 10 minutes. That’s it—it’s ready to serve.
Angolan Makayabu Cod and Vegetables Recipe
Ingredients
- 1 lb cod salted
- 2 onions large sliced
- 2 tomatoes medium diced
- 1 bell pepper sliced2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 bay leaf
- 2 cups water
- 1 cube vegetable stock gluten-free
- 1/2 lb mushrooms or vegetables
- 1/4 tsp salt to taste
Instructions
- First, soak the salted dried cod fish in cold water for at least 12 hours. Change the water 2 or 3 times during soaking to remove excess salt. This step is crucial so the fish doesn’t end up way too salty.
- Rinse the fish under cold water and pat it dry with a towel. If you want, rub it with black pepper and onion powder before frying just to amp up the flavor.
- Heat oil in a pan over medium heat. Fry the fish for about 3 minutes per side until it turns golden brown. Take the fish out and set it aside.
- In another pan, pour in about ¼ cup of the oil you used for frying. Sauté the chopped onions, garlic, and bay leaf for a minute. Toss in the bell peppers and let them cook for a couple more minutes.
- Add in a bit of vegetable stock powder and a small splash of hot water. Stir it all together. Lay the fried fish on top and pour in 150 to 200 ml hot water—don’t drown the fish, though.
- If you’re into heat, throw in a scotch bonnet chili now. Cover the pan, turn the heat to low, and let it simmer for 10 minutes. That’s it—it’s ready to serve.
Nutrition
Cooking Tips
Soaking the salted cod fish is non-negotiable. We soak it at least 12 hours, swapping the water a few times, or else it’s just too salty. Trust me, you don’t want to skip this.
When you fry the fish, use medium heat and make sure your oil’s hot before you start. Fry each side for about 3 minutes until it’s golden. Overcook it, and you’ll end up with dry fish—nobody wants that.
For the veggies, go for a mix of colorful bell peppers and onions. Sauté them lightly in the oil you just used for the fish. It brings the flavors together and keeps everything vibrant.
If you like things spicy, add a scotch bonnet chili while it simmers. But, heads up, it’s got some serious kick.
Only use a little water when simmering the fish—just enough to keep things moist. Too much, and you’ll wash out all that great flavor.
A pinch of vegetable stock powder perks up the veggies without overpowering the fish. Season to your taste—there’s no one right way.
And really, dry the cod well before frying. Less moisture means crispier fish outside and still tender inside.
Angolan Makayabu Cod and Vegetables Recipe Frequently Asked Questions
The Angolan Makayabu Cod and vegetables recipe relies on a few key ingredients and simple prep. Knowing how to handle salted cod, cook the veggies right, and pick good sides or seasonings makes all the difference. You can even tweak it for special diets without losing what makes it great.
What are the essential ingredients for a traditional Angolan Makayabu Cod and vegetables recipe?
The star in the Angolan Makayabu Cod and vegetables recipe is salted dried cod fish. You’ll also want fresh veggies like green bell peppers, onions, zucchinis, and cabbage for sautéing. Garlic, bay leaf, and seasoning cubes bring the flavor. Cooking oil is a must for frying and sautéing.
How do I prepare the cod for the Angolan Makayabu Cod and vegetables recipe?
Soak the cod in water for several hours to rehydrate it and knock down the saltiness. After soaking, chop it into smaller pieces before cooking.
Can you guide me through the steps of sautéing vegetables for the Angolan Makayabu Cod and vegetables recipe?
Heat oil in a pan, sauté onions and garlic until fragrant, then toss in zucchinis and cook briefly. Add cabbage and cook until it’s tender. Finish with diced bell peppers and simmer a few minutes before mixing the cooked cod back in.
What are some common side dishes to serve with the Angolan Makayabu Cod and vegetables recipe?
Boiled cassava and white rice are the go-to sides. They balance out the strong flavors from the cod and veggies. Sometimes, other root veggies or just plain starches work too.
Are there any special spices or herbs used in the Angolan Makayabu Cod and vegetables recipe?
Bay leaf is a classic for aroma. Garlic and onions are essential. Some folks throw in a flavor cube or stock cube for depth, but you don’t need anything too fancy. Complex spices aren’t really part of the tradition.
How can I adapt the Angolan Makayabu Cod and vegetables recipe for dietary restrictions, such as gluten sensitivity or vegetarian preferences?
If you’re dealing with gluten sensitivity, grab gluten-free stock cubes and double-check every ingredient for hidden gluten. Seriously, it sneaks in everywhere. Now, if you’re aiming for a vegetarian twist, swap out the salted cod for something like smoked or dried mushrooms or even a mix of hearty veggies. They’ll give you that chewy, savory vibe. Tinker with the seasonings until the dish still feels bold and rich—don’t be shy with the spices.