Makayabu

What it really is

Makayabu is salted, dried fish that is soaked to reduce salt, then cooked or fried, often with onion, tomato and palm oil. In the Democratic Republic of the Congo it is served with a starch such as rice, plantain or cassava.

Makayabu begins as fish preserved with salt and drying. Soak the preserved fish before cooking; species and degree of dryness can differ. Soaking softens the preserved fish and reduces some of its surface salt, but the final sodium level depends on the product and the soaking method. It should not be described as salt-free. Once prepared, the fish can be cooked in different ways, including frying or simmering with aromatics. Onion, tomato and palm oil appear in common descriptions, though no single combination should be assumed for every household.

The dish illustrates how preservation changes the ingredient before it reaches the pot: it is not simply fresh fish with salt added at the table. The concentrated savoury flavour is why it is served with a substantial starch, such as rice, plantain or cassava. No single fish species or national recipe is fixed, so name the fish when known and describe the kitchen’s actual cooking method. A useful menu description tells guests that the fish is salted and dried, whether it has been fried or stewed, and what accompaniment comes with it. This helps distinguish makayabu from fresh grilled fish while avoiding a false claim that every version includes the same vegetables or amount of oil.

How it's served

• Describe the fish species and preparation.
• Recipes and accompaniments vary by household and restaurant.

How to write it on the menu

• Describe the fish species and preparation. Salt content depends on desalting; never imply that soaking removes all sodium.
• This page gives a general description; confirm the actual ingredients with the kitchen.