I took some time out of my semi-busy schedule to whip dinner for me and my guy. It consists of staples from Zimbabwe; okra, sadza and oxtail stew. The later is considered a delicacy there and somewhat here (it’s a bit pricy). Oxtail stew is one of my all time favorite; growing up my mom used to ma e it all the time, when I see the word hearty, it is what comes to mind for me.
If you love trying ethnic foods here is a great recipe from the NY Times. I used my very own which is hard to share since I don’t do measurements, after making it for so many years it’s so intuitive. If anyone wants to try my recipe, let me know in the comments and I will retrace my steps and share.
Oxtail Stew Recipe.
1.Boil the oxtail until tender (everyone has their own tender pref I pref not too tender)
2.After all the water evaporates, add 3tblespoon oil, spices of choice. I use paprika, black pepper.
3.Saute until golden brown.
4.Add onions, peppers of choice (green/red) and saute until onions are done
5.Add tomatoes and let it simmer at low heat until all the tomatoes are cooked.
6.Add some water(a cup) and beef stew mix (from walmart)
7.Continue to simmer on low heat.
8.I usually also add fresh basil during the last simmer.