4
Ingredients
- 400 g makayabu (salted dried fish)
- 3 onions, sliced
- 4 tomatoes, crushed
- 3 tbsp oil
- 1 chili
- Water
Method
- 01 Soak the fish in several changes of water to remove excess salt.
- 02 Drain and break into pieces.
- 03 Sweat the onions in oil, add tomatoes and chili, then reduce.
- 04 Add the fish and a little water; simmer gently for 20 to 25 minutes.
- 05 Serve with rice, plantain or fufu.
Makayabu keeps well and travels far; soaking time depends on how salty the fish is.
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