A firm favourite. Heart-warming and delicious, this simple stew is a wonderful example of the beauty of African nosh. If you’ve never tried it, don’t wait any longer.
This recipe serves 2-4 people.
1 jar of Jollof sauce
1Kg of oxtail
1 Small onion chopped
Salt and pepper to taste
1 Teaspoon curry blend (or a meat seasoning blend of your choice)
- Boil the oxtail for 15 minutes in a pressure cooker (or a normal saucepan for about 40 minutes) with a little salt and enough water to cover it.
- Reserve the stock and set aside.
- Add 3 tablespoons of oil in a pot/saucepan and brown the meat on all sides over a medium to high heat. This process with intensify the flavour of the meat.
- Next, add the onions to the meat and fry until they are soft.
- Mix in the seasoning and cook for a further 2 minutes.
- Empty into the pan the jar of Jollof Sauce and the reserved stock.
- Leave to cook until the sauce has thickened and the oxtail meat is tender.
- Add more water if the meat needs to be left cook longer.
- Serve with a starch of your choice - rice/potatoes/sadza/fufu - and a side of fried or steamed greens.
*Tip - Browning the meat well, on all sides will intensify its flavour. In African cooking this step takes a bit of time because it makes a huge difference to the taste. While frying, the pan can be deglazed with a few drops of stock; this will stop the meat from sticking to the bottom of the pan and burning.