1/2 medium tuber, white Yam
300g Oxtail meat
2 teaspoons, grated ginger
1 bay leaf
2 tbsp of Ground CrayFish
1/2 tsp Bouillon powder
1 Onion, chopped
3-4 Scotch Bonnet Pepper, yellow and green
Fresh green vegetables, Ugwu or spinach
1/3 cup of good quality Palm Oil
4-5 cups of water
Peel, wash, and cut your yam into the desired size and set aside in a bowl.
Wash the oxtail and place in the pressure cooker with onions, garlic, ginger, salt, bay leaf and black pepper. Fill with water to about halfway.
Cook in the pressure cook till soft and tender. This should take about 2 hours. When cooked, set aside and keep the stock.
In another pot, boil the yam in oxtail stock with scotch bonnet peppers for 10 minutes.
Add crayfish, bouillon, palm oil and the oxtail. Cook for a further 7 - 10 minutes
When yam has cooked and reached the desired consistency, taste, and adjust seasoning if necessary.
Add the greens and simmer on low for 1-2 minutes.
Stir gently to combine. When ready, serve, and enjoy.
I love playing around with African food recipes and tweaking dishes to suit our clients at Samantha's.
In creating a Nigerian brunch menu, we get to celebrate our own cuisine but in a modern way infusing flavours of other cultures, ideas from African cuisine but still very much done in the Nigerian way.