Oxtail in Deku Dessi Palm Nut Stew

Ingredients

• 10 lbs of oxtail, segmented with fat trimmed off
• 2 cans of TROFAI palm nut concentrate
• 1 large onion, diced
• 1 lb of yellow jalapeno, diced
• 5 cloves of fresh garlic peeled
• 1 lb of fresh ginger roots, peeled
• 1.5 lbs of large tomato, sliced into quarters
• 1/2 cup of salt
• 1 cup all purpose seasoning
• 1 bouillon cube
• 3 habanero peppers, diced
• ¼ cup of my FUFU n’ Sauce curry
• 4 cups of water

Instructions

1. 1
   Wash your oxtail and trim excess fat on the meat. Dry with paper towels, then add into a pressure cooker.
2. 2
   Blend, garlic, ginger, all purpose seasoning and half the onion. Add it to the pressure cooker with the oxtail.
3. 3
   Add FUFU n’ Sauce curry, and 1 bouillon cube to the pressure cooker and mix well.
4. 4
   Add 3 cups of water and cook on high pressure for 18-25 minutes.
5. 5
   In a medium size saucepan over medium heat, add palm nut puree, the other bouillon cube, and 4 cups of water. Mix continuously until you get a homogeneous mixture.
6. 6
   Bring to a boil, and allow it to cook for 15-20 minutes.
7. 7
   Slice all tomatoes into 4 quarters and add to the pot with the palm nut puree.
8. 8
   When ready, carefully add the oxtail from the pressure cooker into the saucepan. Only add the meat and not excess fat in the bottom.
9. 9
   Reduce to low heat and let stew simmer for 10 minutes.
10. 10
    Add the remaining half of your onion, habaneros, yellow jalapeno, and let it simmer for another 3-4 minutes. Only stir gently to prevent oxtail from falling apart.
11. 11
    Salt to taste as needed.
12. 12
    Serve in a bowl with starch of choice.