How to make an Oxtail Peanut Stew.
1 large onion
4 garlic cloves
1 litre water
10g annatto powder (1 packet)
100g peanuts, toasted & pounded
3 tablespoons smooth peanut butter (no sugar added)
1 aubergine, disks
200g green beans
200g pak choi, halved
1 tablespoon salt
¼ teaspoon ground pepper
In a pot, heat some oil and saute onions for 1 minute, then add oxtail and sear until it turns whitish brown on the outside. Add garlic and cook for 1 minute.
Add water and bring to a boil on high heat with the lid on. Once boiled, turn the heat to low, add salt, pepper, some toasted peanuts (leave some for toppings) and peanut butter. Mix them all together. Put the lid back on and leave it to simmer for 1.5 hours to 2 hours.
While you wait for the oxtail to soften, cook and prepare the vegetables. Steam the green beans, grill or steam pak choi and fry the aubergine. Leave them on the side for later.
After 1.5 hours to 2 hours your oxtail should be soft and almost falling off the bone. Taste the stew, add more salt if required. Pour the thickening and annatto mixture into the stew while mixing it at the same time to avoid lumps into the stew.
You can serve this with the vegetables and toasted peanuts on top. It’s usually eaten with some salted shrimp paste on the side to compliment the dish.