Oxtail in Deku Dessi Palm Nut Stew

Jun 17, 2024

Jump to Recipe
Servings
4 - 6
Prep time
10 minutes
Total time
110 minutes
Course
Entree

Ingredients

  • 10 lbs of oxtail, segmented with fat trimmed off
  • 2 cans of TROFAI palm nut concentrate
  • 1 large onion, diced
  • 1 lb of yellow jalapeno, diced
  • 5 cloves of fresh garlic peeled
  • 1 lb of fresh ginger roots, peeled
  • 1.5 lbs of large tomato, sliced into quarters
  • 1/2 cup of salt
  • 1 cup all purpose seasoning
  • 1 bouillon cube
  • 3 habanero peppers, diced
  • ¼ cup of my FUFU n’ Sauce curry
  • 4 cups of water

Instructions

  1. Wash your oxtail and trim excess fat on the meat. Dry with paper towels, then add into a pressure cooker.
  2. Blend, garlic, ginger, all purpose seasoning and half the onion. Add it to the pressure cooker with the oxtail.
  3. Add FUFU n’ Sauce curry, and 1 bouillon cube to the pressure cooker and mix well.
  4. Add 3 cups of water and cook on high pressure for 18-25 minutes.
  5. In a medium size saucepan over medium heat, add palm nut puree, the other bouillon cube, and 4 cups of water. Mix continuously until you get a homogeneous mixture.
  6. Bring to a boil, and allow it to cook for 15-20 minutes.
  7. Slice all tomatoes into 4 quarters and add to the pot with the palm nut puree.
  8. When ready, carefully add the oxtail from the pressure cooker into the saucepan. Only add the meat and not excess fat in the bottom.
  9. Reduce to low heat and let stew simmer for 10 minutes.
  10. Add the remaining half of your onion, habaneros, yellow jalapeno, and let it simmer for another 3-4 minutes. Only stir gently to prevent oxtail from falling apart.
  11. Salt to taste as needed.
  12. Serve in a bowl with starch of choice.
Adjo Honsou

Adjo Honsou watches her pressure cooker in a scene from Season 3, Episode 1.

VPM/PBS

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