SPICY OXTAIL OKRA & CABBAGE STEW

PREP TIME 15 MINUTES

COOK TIME 1 HOUR 15 MINUTES

SERVES 4 - 6 PEOPLE


Ingredients

  • 1 Kg Oxtail
  • 1 Medium Onion (Sliced)
  • 1 Tsp of Ground Grains of Paradise
  • 1 Tsp Grains of Selim
  • 1 Tsp of Salt
  • For the Stew;
  • 1 Kg Okra (Grated & Sliced)
  • ½ Cup of Palm Oil
  • 1 Medium Onion (Sliced)
  • 2 Stockfish
  • 1 Cup of Scotch Bonnet Pepper (Blended)
  • 3 Tbsp of Herrings Powder
  • 1 Small Cabbage (Chopped)
  • 1 ½ Cup of Stock
  • ½ Tsp of Salt

Directions

  1. Pour the oxtail into a saucepan over medium heat, add sliced onion, ground grains of paradise, grains of selim, salt, water, cover and let cook on medium-high heat for 1 hour 35 minutes.
  2. Slice ¼ part of the okra, grate the remaining and set aside.
  3. Heat palm oil in a saucepan over medium heat, add sliced onions, stir until translucent, then add the stockfish and stir for 2 minutes.
  4. Add the scotch bonnet pepper, stir and let simmer for 2 minutes before adding the herrings powder, stirring continuously.
  5. Add the chopped cabbage, stir, add the cooked oxtail, stir it in, then add the stock, stir and allow the cabbage to wilt for 3 minutes.
  6. Add the grated okra, stir in and add the remaining stock and let it simmer for 3 minutes.
  7. Add the slice okra, salt, stir and let simmer for 5 minutes.
  8. Spicy oxtail okra and cabbage stew ready to serve.
  9. NB; okra can be cut to suit your palate but for this recipe I wanted to have a good draw soup effect, yet beautifully textured, that’s why the grating and slicing was applied.

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