Nigerian Roasted Peppers Oxtail stew
Making any stew with roasted peppers is a game changer. this Nigerian oxtail stew is a winner anyday
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1150 g Oxtails ((precooked))
- 6 large Red bell Peppers ((washed, deseeded and set aside for roasting))
- 3 Fresh Tomatoes ((to be roasted))
- 2 habenero peppers ((to be roasted))
- 4 medium onions ((2 to be roasted and 2 chopped))
- 1 medium green bell pepper
- salt / bouillon powder to taste
- 3 cloves of garlic crushed
- 2 cups meat stock ((or enough to water down the puréed roasted peppers.))
- 1½ cups cooking oil of your choice ((canola vegetable, coconut oil etc))
Instructions
- 1
Preheat oven to 450ºF
- 2
Place cleaned and cut up bell peppers, tomatoes pepper and onions in a baking sheet.
- 3
Transfer to one and roast for about 30 mins
- 4
Turn off heat and allow to cool a bit, then blend to a smooth paste. You can see exactly how I do it in this post.
- 5
Heat up oil in a sauce pan, add the chopped onions and crushed garlic, sauté till onions looks transluscent
- 6
Add the blended roasted peppers, curry powder and thyme. Then stir fry for about 2 mins
- 7
Add the meat stock, stir well. Taste for seasoning and adjust accordingly.
- 8
Lower the heat and bring to boil. When the stew begins to boil, dump in the cooked oxtail.
- 9
Stir and allow to simmer for about 15 minutes on low heat. This allows the oxtail absorb the flavor of the stew Please do not leave unattended. It would burn.
- 10
Finally toss in the chopped green peppers, stir and turn off heat. Allow to cool a bit
- 11
Serve warm with Rice, boiled yam, Plantains, beans.. Your choice.?