This is a classic rich pepper soup from The Gambia with oxtail as the main ingredient. Note that this is traditionally made with zebu, African beef, a descendant of Asian cows, Bos indicus that has a lighter meat than European cattle.
Prep time: 20 minutes/Cook time: 45 minutes/Serves: 6
Ingredients:
500g (1 lb) oxtail (about 8 pieces)
400g (14 oz) tin Crushed Tomatoes
1 tbsp Tomato Purée
2 large onions, diced
2 large carrots, sliced into thick rounds
4 potatoes, peeled and quartered
3 Maggi Vegetable stock cubes
6 cloves of garlic, crushed
10 strands spaghetti
6 habanero chillies
Salt and freshly-ground Black pepper, to taste
Method:
Bring a large pot half-filled with water to a boil. Add the oxtail and 1 Maggi vegetable stock cube. Bring to a boil and cook for about 60 minutes, until the meat is tender.
After 30 minutes’ cooking add in the carrots and onions, followed by the crushed tomatoes and tomato purée. Return to a simmer, add the second Maggi cube and season with plenty of black pepper. Part cover the pot and cook for 5 minutes then add the potatoes and boil for 10 minutes.
Now add the garlic, break the spaghetti into short lengths and add to the stew (the starch from the spaghetti acts as a thickener). Also add in the whole habanero chillies.
To serve, plate up some steamed rice (about 300g raw rice). arrange the oxtail, vegetables and whole chillies over the rice. Serve accompanied by the remaining pepper soup in a bowl. Garnish with limes and serve
