Queue de boeuf à l'odika (plat gabonais)

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are lower in fat, while beef shank is a more affordable cut.

odika nuts

🥗Healthier: cashews

💰Cheaper: peanuts

Cashews provide a similar creamy texture, while peanuts are more accessible.

Heat vegetable oil in a large pot over medium heat until shimmering

Add chopped onions, garlic, and ginger; sauté until fragrant, about 3-4 minutes

Stir in diced tomatoes, bell peppers, and carrots; cook for 5-7 minutes until softened

Season with bay leaves, thyme, cayenne pepper, black pepper, and salt; mix well

Add oxtail to the pot, browning on all sides for about 8-10 minutes

Pour in enough water to cover the oxtail; bring to a boil

Reduce heat to low, cover, and simmer for 3-4 hours until tender

Remove oxtail and set aside; strain the broth

Blend odika nuts with a little broth until smooth; return to pot

Add the oxtail back to the pot; stir to combine

Simmer for an additional 30 minutes to meld flavors

Finish with a squeeze of lime juice before serving

Cooking Techniques

Equipment Needed

Spice Level: