BEST OXTAIL STEW |CHEWI CURRY| My Gambian Kitchen

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Clean the oxtails and remove excess fat.

Add 2 tablespoons of green seasonings, 1 teaspoon of ginger, 1 teaspoon of thyme, 1 teaspoon of paprika, 1 teaspoon of garlic, and 0.5 teaspoon of salt to the oxtails and mix to coat.

Cover and refrigerate for 3-4 hours.

Transfer oxtails to the pressure cooker and add 1 cup of water; cook on high pressure for 25 minutes.

Remove the oxtails and set aside; heat oil in a pot and brown the oxtail pieces.

Add 2 chopped medium onions and 2 chopped habanero peppers to the pot; sauté until onions are translucent.

Stir in 1 teaspoon of curry powder and mix well.

Add the broth from the pressure cooker to the pot, along with 2 bay leaves.

After cooking for 15-18 minutes, add potatoes and 3 different color carrots; cover and cook for an additional 10 minutes.

Check seasoning and adjust salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level: