African Spicy Oxtail Stew

This rich, spicy sauce, smothering fall-off-the-bone tender oxtail meat, is ready to satisfy the largest appetite. Amazing, whether paired with rice, plantains, or yams for a hearty dinner.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 774kcal

Author Imma

Ingredients

4 pounds (1.8kg) oxtails
1 medium onion, chopped (divided)
2 cloves garlic, minced
1 8-ounce can tomato sauce
2 tablespoons (30g) tomato paste
1 sprig thyme (or 1 teaspoon thyme leaves)
1 teaspoon (2-3g) curry powder
1 green bell pepper
2 green onions
1 tablespoon (10-11g) Maggi or bouillon powder
1 habenaro pepper (optional)
salt and pepper to taste

Instructions

Season the oxtails with salt and pepper, then simmer them with half of the chopped onions in a medium pot until tender (2-3 hours). I used a pressure cooker to shorten the process (40 minutes). Reserve the broth for later. Skim off the fat layer if desired.
Add a couple of tablespoons of oil to the pot and fry the oxtail for about 5 minutes. You could also use the fat from cooking the oxtails.
Then, add in the rest of the onion and chopped garlic, and continue frying for another minute or two. Be careful not to let the garlic burn.
Next, add the tomato sauce, tomato paste, curry, and fresh thyme. Stir frequently to prevent the sauce from sticking to the bottom of the pot.
Add about 2 cups of the reserved broth and season with salt and bouillon to taste. Bring to a boil and let it simmer for 30-40 minutes. Stir occasionally, adding water as needed.
Finally, add the green onions and bell pepper. Adjust seasoning with salt, and the soup consistency with broth if desired.
Serve hot with the desired side dish.

Notes

Oxtail bones are loaded with collagen, so save them for stock.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition