benazir's blog

Oxtail And Sadza

This is an archive picture that I want to talk about right now and this is so nice and comforting on a very chilli evening. Oxtails are one of my favorites that you know of. My dad and Opa Jacobe also really loved them and Opa Jacobe made them with such perfection. But this is not my grandpa’s recipe. My dad and grandpa did not like spicy food at all but still out of that old man’s hands whatever he cooked was simple yet flavorful. Besides it is nothing fancy schmancy.

This is an African dish and I believe this is from Botswana or even South Africa. All I know it is absolutely delicious as this is also a very simple dish. This dish can either be pressure cooked or slow cooked which depends on the time you have to get dinner done. For those that have busy schedules that I suggest that you slow cook on the days you have off. First of all take 1 piece of green papaya in a mortar and pestle and pound away to grind it. There is another option later I want to talk about as the recipe progresses.

In an instant pot or other types f multi functional cookers add 1 kg or 1 lb of oxtails that has been washed. Here you can add the ground green papaya you ground and you will need to take 1 scotch bonnet or habenero and cut in half to deseed and grind this in a mortar and pestle then add. If you are not using green papaya then you can add 2 pinches of meat tenderizer. Add 1 oz of either peanut or vegetable oil. Add 1 pinch of black peppercorns in a mortar and pestle and stir.

Add 1 can of tomatoes, 1 onion or shallot quartered, 1 bay leaf, the mixed herbs which are 1 pinch each of rosmary, marjoram, thyme, basil, oregano, paprika. Stir and add 1 bullion cube or 2 pinches of bullion powder, 3 dashes of maggi or knorr aroma, 2 cloves of garlic minced, 1/2 of mixed vegetables. If you are pressure cooking then you can add 3 cups of water. Place the pressure cook lid on and make sure the it is on sealing and turn the pressure cooker on to pressure cook on high for 30 minutes.

Place the steam diverter on and let pressure escape naturally or press the quick release button. Check the meat to see if it done and if it is a little tough then repeat, If slow cooking then do not add water. Cover the top of the cooker with foil to make a tight seal then place the lid on top of this and slow cook on high for 3 1/2 hours.

For the sadza you will need to do this on stovetop and on high heat set to boil in a regular coldero 6 cups of water and bring to a boil. Add 1 pinch of pink salt and add either 1 1/2 cups of either white cornmeal or grits. Reduce to low and cook until the mixture turns thick and there is no more water left. After it is absorbed then you turn off the heat and cover and let sit undisturbed for 20 minutes. From here you can dish out the sadza in your bowl and add the oxtails on top of it. Next enjoy your meal and pat yourself on your back for a job well done.

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