Steamed Bread with Oxtail Stew and Creamed Spinach

Instructions

step 1 Mix the cake flour, yeast, sugar, and salt in a bowl. Add the vegetable oil and warm water, then knead until a soft dough forms. Cover and let it rise for 1 hour or until doubled in size.
step 2 Grease a metal or enamel bowl and place the dough inside. Cover tightly with foil. Steam in a large pot with a bit of water at the bottom for about 1 to 1.5 hours, checking occasionally.
step 3 Heat oil in a large pot. Brown the oxtail pieces on all sides and set aside.
step 4 In the same pot, sauté onion, garlic, and ginger until fragrant. Add the tomatoes, tomato paste, and spices. Cook for 5 minutes.
step 5 Return the oxtail to the pot. Add the beef stock cube, salt, pepper, and water. Cover and simmer on low heat for 3 to 4 hours until the meat is tender.
step 6 Mix flour with a little water and stir into the stew to thicken, if needed. Simmer for another 10 minutes.
step 7 In a saucepan, cook maize meal and water until thickened.
step 8 Add spinach, butter, and salt. Stir and cook until spinach is wilted and mixture is creamy.

Storage and Reheating Tips.

Store leftover oxtail stew and creamed spinach in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. Steamed bread can be stored wrapped in cling film for up to 2 days and steamed again briefly to reheat.