This oxtail stew was one of Nelson Mandela’s favourite. According to his one time personal chef Xoliswa Ndoyiya, ‘Madiba is happiest with traditional food…’ But there’s more to this meal than just being traditional. This meal ministers to the soul.
Firstly, peel and chop the potatoes and carrots, then set aside. Slice the green beans and set aside.
Wash the oxtail and remove the excess fat. Put in a large pot and add enough water, bring to boil over medium heat then reduce the heat and cook until the water has evaporated. As the oxtail begins to brown in its own fat, add the barbecue spice and any spice of your choice (preferably paprika).
Add more water and cook the oxtail for about 2 hours or until the oxtail is tender. While cooking, keep checking to ensure that there is enough water to cover the oxtail and add more water when necessary.
Add the potato, carrot, green beans and season with about 60 gramms of any soup powder of your choice (preferably oxtail soup powder) and cook for about 30 minutes or until the vegetables are soft.
Serve with dumplings (dombolo).
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