Dive into a world of bold flavors and tantalizing aromas with our African Spicy Oxtail Stew! This hearty dish is not just a meal; it's an experience that brings warmth and comfort to your table. Imagine tender chunks of oxtail, simmered to perfection, enveloped in a rich, spicy sauce that will leave your taste buds dancing with delight. Whether you're looking to impress dinner guests or simply indulge in a cozy night in, this recipe promises to be a showstopper. Ready to unlock the secrets of this mouthwatering stew? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: African
Serves: 6 servings
Ingredients
- 1 kg oxtail
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons chili paste
- 1 tablespoon ginger, grated
- 4 cups water
- Salt and pepper to taste
Instructions
- Prepare the oxtail by trimming excess fat and cutting into large, meaty chunks. Pat the meat dry with paper towels to ensure proper browning.
- Season the oxtail generously with salt and black pepper, ensuring even coverage on all sides of the meat.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the oxtail pieces in batches, creating a deep golden crust on all sides. This step helps develop rich, complex flavors.
- Remove the browned oxtail and set aside. In the same pot, sauté the chopped onions until they become translucent and slightly caramelized, about 5-6 minutes.
- Add the grated ginger and cook for an additional minute, allowing the aromatic oils to release.
- Stir in the chili paste, spreading it evenly and cooking for another 2 minutes to enhance its flavor and reduce any raw spiciness.
- Return the browned oxtail to the pot and add the chopped tomatoes, creating layers of flavor.
- Pour in the water, ensuring the oxtail is mostly covered. Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Simmer the stew slowly for approximately 3 hours, stirring occasionally. The long cooking time will help tenderize the tough oxtail meat and develop a rich, deep flavor.
- Check the liquid levels periodically, adding more water if needed to prevent burning. The stew should maintain a thick, slightly reduced consistency.
- Taste and adjust seasoning with additional salt, pepper, or chili paste in the final hour of cooking.
- The stew is ready when the oxtail meat is extremely tender and nearly falling off the bone, and the sauce has thickened.
- Let the stew rest for 15-20 minutes before serving to allow flavors to meld and sauce to further thicken.
- Serve hot with traditional accompaniments like rice, ugali, or crusty bread to soak up the flavorful sauce.
Tips
- Choose the Right Oxtail: Look for oxtail pieces with a good amount of meat and some bone for the best flavor. The marrow from the bones adds richness to the stew.
- Don’t Rush the Browning: Take your time when browning the oxtail. A deep, golden crust is essential for building flavor, so make sure not to overcrowd the pot.
- Adjust the Heat: If you prefer a milder stew, start with less chili paste and add more to taste as it cooks. You can always add heat, but it’s harder to take it away!
- Let It Simmer: The longer you let the stew simmer, the more tender the meat will become. Aim for at least 3 hours of low and slow cooking for the best results.
- Rest Before Serving: Allow the stew to rest for 15-20 minutes after cooking. This helps the flavors meld together and makes for a thicker sauce.
- Pair It Right: Serve your oxtail stew with traditional sides like rice, ugali, or crusty bread to soak up the delicious sauce.
- Leftovers Are a Treat: This stew tastes even better the next day, so don’t hesitate to make a big batch and enjoy the leftovers!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
