Makayabu is an African salted fish.
The name makayabu comes from Lingala, a Congolese language.
There are different species of salted fish but for this recipe I prefer cod.
- 500 g makayabu
- frying oil
to desalinate while keeping a little saltiness: soak in water for 12 hours, change the water 3-4 times
to desalinate completely: up to 24 hours in water, change the water 3-4 times
put oil about 3-4 cm high in a pan or pot
fry pieces of fish 4 minutes on one side
turn the fish, fry 3 minutes on the other side
drain on a a sheet of kitchen roll