🍲 **Makayabu (Salted Fish) with Eggplant Sauce**

This delightful dish from the Congo features salted fish, known as makayabu, paired with a savory eggplant sauce. Perfect for serving with rice, fufu, or plantains, it’s a must-try for anyone looking to explore Congolese cuisine!

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🌍 **What Is Makayabu?**

Makayabu is a traditional Congolese delicacy made from salted fish. Due to its intense saltiness, the fish is soaked overnight to remove excess salt before cooking. This dish is often enjoyed with various sides, making it a versatile addition to any meal.

🧾 **Ingredients**

**Base:**

- 1 salted fish (makayabu)

- 1 Chinese eggplant (or any preferred type)

- 1 green bell pepper (or any color)

- 1 medium white onion

- 2-3 cloves of garlic

- 2-3 green onions (spring onions)

- 2-3 tablespoons vegetable oil (canola oil)

- 1-2 bay leaves

- 1 beef bouillon cube (e.g., from Knorr)

- 1 habanero pepper (for heat)

- Black pepper (to taste)

- Water (as needed)

**Optional:**

- Additional vegetables (e.g., carrots, zucchini)

👩‍🍳 **Step-by-Step Instructions**

1. **Soak the Fish**

- Soak the salted fish overnight in water to remove excess salt. Drain and rinse in the morning, then set aside.

2. **Prepare the Vegetables**

- Chop the onion, green bell pepper, and eggplant into thin slices.

- Mince the garlic and chop the green onions.

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3. **Fry the Makayabu**

- Heat a pan with a little vegetable oil over medium heat.

- Fry the soaked fish for about 2 minutes on each side until golden brown. Remove and set aside.

4. **Sauté the Onions**

- In the same pan, add more oil if necessary and sauté the chopped onions until tender and slightly golden.

5. **Add Bell Pepper and Seasonings**

- Add the green bell pepper to the onions and sauté for about 3 minutes.

- Stir in the bay leaves, beef bouillon, black pepper, and habanero. Mix well.

6. **Incorporate Garlic and Green Onions**

- Add the minced garlic and chopped green onions, sautéing for an additional 2 minutes.

7. **Combine with Makayabu**

- Gently fold in the fried makayabu, ensuring the vegetables are evenly distributed.

- Cover and cook for 2 minutes to allow flavors to meld.

8. **Prepare the Eggplant Sauce**

- In a separate pan, sauté the remaining onions until tender.

- Add the sliced eggplant and cook until it begins to soften in its own juices.

9. **Season the Eggplant**

- Stir in the remaining black pepper and beef bouillon.

- Add about half a cup of water, cover, and let cook until the eggplant is tender.

🍽️ **How to Serve**

Serve the makayabu alongside the eggplant sauce. This dish pairs beautifully with rice, fufu, or plantains for a complete meal.

💡 **Pro Tips**

- Ensure to soak the fish overnight for optimal flavor and reduced saltiness.

- Adjust the heat level by modifying the amount of habanero used.

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- For a heartier dish, consider adding other vegetables to the sauté.

🔥 **Why You’ll Love This**

Makayabu is not only rich in flavor but also deeply rooted in Congolese culture. The combination of savory fish and tender eggplant creates a satisfying meal that’s both comforting and delicious. Perfect for family gatherings or a cozy dinner at home!