LEO KWA WALE WANAOPENDA KUPIKA.

I am still learning a lot from my mother. Every time I visit her I find her doing something new or different in the way she cooks. I learned this one from her recently. When I was growing up she used to make a couple of oxtail soups that were just delish! That’s the only way I had ever had oxtail. I’ve never seen it served anywhere else so I have no idea how else to prepare it. One google search will probably fix that though.

served!
On our visit that day she served it as a stew, and it was so so so good. I was also surprised at how simple it was to make and how few the ingredients were.
All you need is:
1 tail, pre-cooked/boiled , salted
The stock
2 large carrots (or 4 little ones)
5 to 7 cloves of garlic

grate the carrots and garlic

simmer in some cooking oil till the carrots soften. Add some water, don’t allow to dry out completely or for the garlic to seer and burn

the pre boiled oxtail and its stock
You’ll need to let the stock settle aside for a while so that the oil can separate. Spoon out as much of that oil as possible before using the stock.

once the carrots have softened add the oxtail and stock, simmer on low heat till it reduces and you get a nice thick sauce
Remember to taste for salt after it has reduced not before (^_^) If it needs more you can add it with a little bit if water and continue to simmer just a bit longer till it reduces again.


serve over rice with a side of veggies