Makayabu is a traditional Congolese dish that holds a special place in the culinary heritage of the Democratic Republic of Congo. It is a fermented fish paste that is widely used as a condiment and flavor enhancer in Congolese cuisine.
Makayabu is made by fermenting small freshwater fish, typically the kapenta fish, along with salt in clay pots or barrels for several days or even weeks. During the fermentation process, the fish undergoes a transformation, developing a pungent and tangy flavor profile. The resulting paste is dark brown in color and has a distinct umami taste.
Makayabu is used in various Congolese dishes to add depth and complexity to soups, stews, and sauces. Its intense and unique flavor makes it a cherished ingredient among Congolese people and a key component of their culinary traditions.
