Makayabu
Serves 4
Ingredients
Method
800 g. Salted Cod (Makayabu)
1 Onion, Chopped
2 Garlic, Minced
1 Scotch Bonnet Pepper, Finely Chopped
400 g. Canned Chopped Tomatoes
2 tbsp. Palm Oil
1½ l. Water
Salt and Pepper to Taste
Soak the salted cod in water overnight to remove excess salt. Change the water a few times.
Drain the cod, then break it into pieces.
Heat the palm oil in a large pot. Add the onion, garlic, and pepper, and sauté until softened.
Add the chopped tomatoes to the pot and cook until softened.
Add the pieces of cod to the pot and stir to combine.
Pour in the water and season with salt and pepper.
Simmer on medium heat for 30-40 minutes, or until the sauce has thickened.
Serve with rice or boiled cassava.