Instructions
step 1 Heat oil in a large pot over medium heat. Brown the oxtail pieces on all sides, then set aside.
step 2 In the same pot, sauté onions until softened, then add garlic and ginger. Cook for 1-2 minutes.
step 3 Stir in tomatoes and tomato paste. Cook until tomatoes break down, about 5 minutes.
step 4 Add paprika, coriander, curry powder, salt, and pepper. Stir to combine.
step 5 Return oxtail to the pot and pour in the broth or water. Bring to a boil, then reduce heat to low and cover. Simmer for 2.5 to 3 hours, or until meat is tender and falling off the bone.
step 6 For the sukuma wiki, heat oil in a separate pan. Sauté onions until translucent, then add garlic.
step 7 Add the collard greens or cabbage and cook until wilted but still vibrant green. Season with salt.
step 8 For the ugali, bring water and a pinch of salt to a boil in a pot. Gradually stir in maize flour, mixing continuously with a wooden spoon to avoid lumps.
step 9 Cook and stir until mixture thickens and pulls away from the sides, about 10 minutes. Shape into a mound.
step 10 Serve the oxtail with the sukuma wiki and a generous portion of ugali.
Storage and Reheating Tips
Store oxtail in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed. Sukuma wiki and ugali can also be refrigerated separately for up to 2 days. Reheat ugali by steaming or warming with a splash of water and stirring over low heat until soft again.
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