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Madesu na Makayabo
Bean and Salted Fish Stew
A hearty and flavorful stew made with red beans and salted fish (makayabo), simmered with aromatic vegetables and spices. This dish highlights the use of preserved ingredients common in Congolese cuisine.
🧂 Ingrédients
- 500 g Dried red beans(soaked overnight and drained)
- 150 g Salted fish (Makayabo)(rinsed and soaked in cold water for 2 hours, then drained)
- 3 tbsp Olive oil or vegetable oil
- 1 large Onions(chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(chopped canned tomatoes with juice)
- 2 tbsp Tomato paste
- 4 cups Water(or more as needed)
- 0.5 tsp Nutmeg(freshly grated)
- 2 Bay leaves
- Salt(to taste)
- Black pepper(to taste)
- 0.5 tsp Chili pepper or cayenne(optional, for heat)
👨🍳 Instructions
- 1
Place the soaked and drained red beans in a large pot with the bay leaves and enough water to cover by about 2 inches. Bring to a boil, then reduce heat and simmer for about 40-50 minutes, or until the beans are starting to soften.
- 2
While the beans are cooking, heat the oil in a separate large skillet or pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and chili pepper (if using) and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and tomato paste. Cook, stirring occasionally, until the mixture has thickened slightly, about 10 minutes.
- 5
Add 2 cups of water to the tomato mixture, along with the grated nutmeg. Bring to a simmer.
- 6
Once the beans are partially tender, add the prepared salted fish to the pot with the beans. Drain most of the cooking water from the beans, leaving about 1 cup.
- 7
Pour the tomato and fish mixture into the pot with the beans. Add the remaining 2 cups of water (or more, to reach desired consistency). Stir everything together.
- 8
Bring the stew to a simmer, then cover and cook for another 30-40 minutes, stirring occasionally, until the beans are very tender and the stew has thickened. The salted fish will break down and flavor the stew.
- 9
Taste and adjust seasoning with salt and pepper. Note that the salted fish will add saltiness, so season carefully.
- 10
Serve hot, typically with rice or fufu.
💡 Conseils de pro
- ✓Rinsing and soaking the salted fish is crucial to remove excess salt.
- ✓The cooking time for beans can vary depending on their age. Cook until tender.
- ✓If you prefer a thicker stew, you can mash some of the beans against the side of the pot.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes add a small amount of palm oil for color and flavor.
- Other leafy greens like spinach or cassava leaves can be added.