Makayabu (Salt Fish)
Salt fish of the coast: makayabu — salted dried cod-like fish, soaked and then stewed with onions, tomatoes and chiles, or fried crisp with sorrel sauce. Ingredients: salted dried fish, onions, tomatoes, chiles, sorrel (oseille) leaves, oil.
What it is
Salt fish of the coast: makayabu — salted dried cod-like fish, soaked and then stewed with onions, tomatoes and chiles, or fried crisp with sorrel sauce. Ingredients: salted dried fish, onions, tomatoes, chiles, sorrel (oseille) leaves, oil. Recipe: 1) Soak the fish to tame the salt. 2) Fry until crisp at the edges. 3) Make a tomato-onion sauce (or a sorrel sauce). 4) Combine briefly. Serve: with saka-saka and fufu — the classic Brazzaville trio. Flavor: salty, oceanic, tangy. History: salt fish came via Atlantic trade and stayed as the coast's preservation genius. See also: Saka-Saka, Trois Pièces.
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