Oxtail in Deku Dessi Palm Nut Stew
Jun 17, 2024
- Servings
- 4 - 6
- Prep time
- 10 minutes
- Total time
- 110 minutes
- Course
- Entree
Tags
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
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Wash your oxtail and trim excess fat on the meat. Dry with paper towels, then add into a pressure cooker.
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Blend, garlic, ginger, all purpose seasoning and half the onion. Add it to the pressure cooker with the oxtail.
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Add FUFU n’ Sauce curry, and 1 bouillon cube to the pressure cooker and mix well.
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Add 3 cups of water and cook on high pressure for 18-25 minutes.
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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.
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Bring to a boil, and allow it to cook for 15-20 minutes.
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Slice all tomatoes into 4 quarters and add to the pot with the palm nut puree.
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When ready, carefully add the oxtail from the pressure cooker into the saucepan. Only add the meat and not excess fat in the bottom.
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Reduce to low heat and let stew simmer for 10 minutes.
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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.
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Salt to taste as needed.
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Serve in a bowl with starch of choice.