African Spicy Oxtail Stew
African Spicy Oxtail Stew - rich, flavorful, spicy stew with fall-off the bones tender oxtail meat that is ready to wet your appetite. Best paired with rice, plantains, and yams. Insanely delicious!
Servings 4 -5 cups
Calories 879kcal
Ingredients
- 4 pound or (1.8 kg) oxtail
- 1 medium onion
- 2 clove garlic chopped
- 3.8 ounce or (1 can) tomato sauce
- 2 tablespoon or (28.1 g) tomato paste
- 1 sprig thyme (or 1 teaspoon thyme)
- 1 teaspoon curry
- 1 green bell pepper
- 2 green onions
- 1 maggi (or 1 tablespoon bouillon)
- 1 habenara pepper optional
- salt and pepper to taste
Instructions
- Boil oxtail with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired
- Add ½ cup oil to the pot/pan and fry the oxtail for about 5 minutes.
- Then, add the chopped garlic to perfume the oil and meat , continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
- Next add tomato sauce, tomato paste, curry and fresh thyme . Stir the pot frequently to prevent the sauce from sticking to the pot
- Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 30-40 minutes. Stir occasionally adding water as needed
- Finally add green onions and green pepper. Adjust seasonings, soup consistency with water/stock and salt.
- Serve warm with desired side dish.
Nutrition
Calories: 879kcal | Carbohydrates: 8g | Protein: 106g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 374mg | Sodium: 1001mg | Potassium: 268mg | Fiber: 1g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 32.2mg | Calcium: 96mg | Iron: 14.3mg