Makayabu na emboto

Name: Makayabu na emboto
Prep time: 20 min
Cook time: 45 min
Total time: 1505 min
Yield: 4
Cuisine: RD Congo
Ingredients: 400 g food-grade salt cod before desalting; 600 g trimmed edible aubergines, partly peeled and chopped; 100 g pure unsweetened roasted peanut paste; 150 g sliced onion; 8 g chopped garlic; 10 g grated fresh ginger; 20 ml neutral vegetable oil; 500 ml sauce water: 200 ml for paste, 300 ml simmering; Up to 150 ml extra hot water if needed; 2 litres cold water per desalting bath, changed then discarded; 1 litre water to precook aubergines, discarded; 1/2 teaspoon black pepper

🍆 Desalted cod with tender aubergines in peanut sauce; four portions without sides.

Ingredients

400 g food-grade salt cod before desalting
600 g trimmed edible aubergines, partly peeled and chopped
100 g pure unsweetened roasted peanut paste
150 g sliced onion
8 g chopped garlic
10 g grated fresh ginger
20 ml neutral vegetable oil
500 ml sauce water: 200 ml for paste, 300 ml simmering
Up to 150 ml extra hot water if needed
2 litres cold water per desalting bath, changed then discarded
1 litre water to precook aubergines, discarded
1/2 teaspoon black pepper

Preparation

The day before, briefly rinse cod and soak covered in two litres cold water in refrigerator for about 24 hours. Change water 3–4 times or follow packaging; discard each bath and extend chilled if required.

Drain, remove accessible bones and hard parts, and cut portions. If checking salt, cook a small sample separately; never taste raw fish.

Simmer aubergines in one litre unsalted water about 15 minutes until beginning to soften. Drain and discard water.

Heat 20 ml oil; soften onion five minutes, then garlic and ginger one minute.

Gradually smooth 100 g peanut paste with 200 ml water; add to pot with remaining 300 ml and bring to gentle simmer.

Add cod and gently cook 15 minutes partly covered. Stir bottom carefully and add reserve hot water only if needed.

Add drained aubergines and pepper. Cook 10–15 minutes until vegetables are tender and fish fully cooked, at least 63 °C in thick flesh avoiding bones; extend as needed. Taste cooked sauce before adding any salt.

Serve four portions and warn about bones. Cool promptly, refrigerate and use within 24 hours after thorough reheating; loosen sauce with water if thick.