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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.
ð§ ææ
- 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)
ðšâð³ äœãæ¹
- 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.
ð¡ ããã®ã³ã
- âRinsing and soaking the salted fish is crucial to remove excess salt.
- âThe cooking time for beans can vary depending on their age. Cook until tender.
- âIf you prefer a thicker stew, you can mash some of the beans against the side of the pot.
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- Some recipes add a small amount of palm oil for color and flavor.
- Other leafy greens like spinach or cassava leaves can be added.