Makayabu

Soak dried salted fish in cold water for two hours, changing the water three times to remove excess salt. Break into large flakes and remove bones.

Heat palm oil in a large pot over medium heat. Saute chopped onions for five minutes until softened and turning golden at the edges.

Add minced garlic and cook one minute. Add diced tomatoes and scotch bonnet peppers, cooking for ten minutes until tomatoes form a thick sauce.

Add the desalted fish flakes and one cup of water. Stir gently to avoid breaking the fish too much while coating all pieces in the sauce.

Simmer uncovered for fifteen minutes until the sauce thickens and the fish absorbs the flavors. Season with black pepper and adjust salt carefully.

Garnish with fresh basil leaves and serve hot with fufu, boiled plantains, or steamed rice on the side.