Colder days looming? heres something to warm you up.
A Victor Lewis recipe,
1 medium sized oxtail cut into discs
2 Scotch Bonnets
2 large onions (Finely chopped)
2 Shallots (Finely chopped)
2 tablespoons of tomato puree
4 medium sized tomatoes (the redder the better)
2 pounds yam
2 bay leaves
1 large Cucumber
** Wash and season oxtail with salt. Set aside.
In a deep heavy bottomed sauce pan;
Cook onions in 4serving spoonful of groundnut oil over low heat.
Cook for five minutes.
Add Oxtail to seal in the onion juices.
** Together, fine blend tomatoes and scotch bonnets.
Add to oxtail and simmering onions.
** Boil a kettle.
After 10 to 15 minutes.
Add 2 litres of boiling water.
Increase heat and leave to cook for half hour.
Reduce heat to a simmer for 1 hour till the meat is falling off the bone.
** Boil white yams cut into 1 inch discs.
To serve, pour some melted butter over loosely broken chunks of hot, boiled yam.
For the light weights among you; serve a side dish of cucumber ribbons to act as a coolant.
To make cucumber ribbons;
Wash cucumber and strip length-wise with a potato peeler. Serve with a mild vinaigrette of groundnut oil, a finger of brown sugar and lemon juice to taste
***** You can have it as mild or as hot as you wish. Some versions (Nigerian especially) will put hairs on your chest, clear your sinuses, make your eyes water and render you completely sober if the worse for drink as it is believed to bring you back from the brink of inebriation and oblivion to be able to consume some more fire water. Or it can be more-ish and sublime with melt in the mouth oxtail chunks served as a whole meal with boiled yams and lightly treated greens of your choice. Of course you can have more that one dead animal in the same pot. They are dead there is no chance of them fighting. Peppe Soup is a popular bar food.