Ingredients with Measurements:
- 2 lbs oxtail
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons thyme
- 2 teaspoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 scotch bonnet peppers, seeded and chopped
- 8 cups water
- 2 cups chopped spinach
- 1/4 cup chopped cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the thyme, curry powder, smoked paprika, cumin, coriander, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the oxtail and scotch bonnet peppers to the pot. Stir to coat the oxtail in the spice mixture.
5. Pour in the water and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 2-3 hours, or until the oxtail is tender.
7. Skim any fat or impurities off the top of the soup.
8. Add the chopped spinach, cilantro, and lime juice to the pot. Stir to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef or goat can be used instead of oxtail
- Habanero peppers can be used instead of scotch bonnet peppers
- Kale or collard greens can be used instead of spinach
- Lemon juice can be used instead of lime juice
Variations:
- Add chopped yams or sweet potatoes to the soup for a heartier meal
- Use coconut milk instead of water for a creamier soup
- Add chopped tomatoes for a more tomato-based soup
Tips and tricks:
- Skim any fat or impurities off the top of the soup to make it healthier and more flavorful
- Let the soup simmer for a longer time for a more tender oxtail
- Serve with a side of rice or bread for a complete meal
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced scallions, or a drizzle of hot sauce.
Pairings:
Serve with a side of rice or bread.
Suggested side dishes:
- Garlic bread
- Steamed rice
- Roasted vegetables
Troubleshooting advice:
- If the soup is too spicy, remove some of the scotch bonnet peppers or add more water to dilute the spice.
- If the oxtail is tough, let the soup simmer for a longer time until the meat is tender.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Oxtail soup is a traditional dish in many cultures, including Jamaican and Nigerian cuisine.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve hot with a side of rice or bread.
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Region: West African