How to Cook OXTAIL/ Congolese MIKILA

cassava flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

almond flour adds protein while all-purpose flour is more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

olive oil offers healthier fats while canola is budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

turkey is leaner, while tofu provides a plant-based option.

fish

🥗Healthier: salmon

💰Cheaper: canned tuna

salmon is rich in omega-3s, while canned tuna is less expensive.

Chop the vegetables off-screen to save time.

Add 800 ml of water to a pot and turn the heat on low.

Add 4 Maggie cubes to the water and squeeze them with fingers.

Add 1 tbsp of garlic and ginger paste to the pot.

Add 1 tsp of all-purpose seasoning to the pot.

Add 0.5 tsp of ground nutmeg and 0.5 tsp of dry thyme to the pot.

Close the lid and let it boil for 45 minutes.

After 45 minutes, check the oxtail for tenderness; add another Maggie cube if needed.

In a frying pan, add a reasonable amount of vegetable oil and heat it up.

Add all the chopped vegetables to the frying pan and stir.

Add half of the tin of chopped tomatoes to the frying pan and stir.

Let the mixture simmer for about 1 minute.

Add the oxtail to the frying pan, without the juice, and mix it with the sauce.

Stir the mixture for 5 minutes.

Pour everything from the frying pan back into the pot with the oxtail juice.

Mix the stock with the meat and vegetables in the pot.

Add the scotch bonnet chili, cut in half, to the pot (optional).

Increase the heat to between high and medium and close the lid.

Let it cook for 15 minutes, stirring occasionally.

After 15 minutes, give it a final stir and remove the scotch bonnet chili if desired.

Cooking Techniques

Equipment Needed

Spice Level: