This weekend was a very hectic one for me – attended a super fun workshop, took my son to Disneyland and was left with very little energy and big appetite. I love to cook, grocery shopping…. not so much. So I turned to my overflowing pantry and fridge, to see if I can whip up something simple yet delicious. African stew is an obvious choice because it is an easy recipe to make and the ingredients are already in your pantry and fridge African stews have a clear distinction from “soups” in Africa. They are thick require a longer cooking time over medium heat and always have a strong tomato presence – tomato sauce, paste, puree or combination of both or all . It is made with meat, fish, chicken or vegetarian. Though I have not come across any vegetarian stew, some people make it without protein.
There are many variations of stew, as there are cooks in Africa each with its own unique flavor or blend. The meat or protein is boiled until tender, and then simmered slowly for two main reasons; to bring out the flavors in the tomatoes and reduce the signature tang found in tomatoes sauce. A good African stew is one that has been stripped off its tang or acidic taste. In this recipe, I use tomatoes, onions, bell pepper, fresh thyme, curry powder and my favorite tough cut of meat- oxtail. Although, they are overlooked by everyone, it is such a flavorful cut of meat. After boiling the meat, you will have a thin layer of oil that will come to the top of the stock. You can use a spoon to remove the thin layer of fatty oil, or better yet boil the oxtail a day in advance, refrigerate gently remove the layer of fat.
Most people cook their meat until it falls off the bone. To me, sucking and nibbling the bones is part of the fun of eating oxtail. So it stays on. This soup is delicious with all kinds of starches like rice, plantains, and yams.
