Senegalese Oxtail (gf) Recipe
slow roasted oxtails in díbi marinade served with West African jollof rice, sweet yellow plantains, house salad
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Ingredients
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Oxtail Marinade
Jollof Rice
Sweet Yellow Plantains
House Salad
Method
Oxtail Preparation
- 1
Marinate the Oxtail
In a large bowl, combine the oxtail, diced onion, minced garlic, ginger, díbi spice mix, vegetable oil, salt, and black pepper. Ensure all pieces are well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
- 2
Jollof Rice Preparation
- 3
Cook the Jollof Rice
In a large pot, heat vegetable oil over medium heat. Sauté chopped onion, minced garlic, and diced bell pepper until soft. Add tomato paste, thyme, and salt; cook for 2-3 minutes. Stir in the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
Sweet Yellow Plantains Preparation
- 4
Fry the Plantains
Peel and slice the plantains diagonally into thick pieces. In a skillet, heat vegetable oil over medium heat. Fry the plantain slices until golden brown on each side, about 2-3 minutes per side. Remove and drain on paper towels.
House Salad Preparation
- 5
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and lemon juice, and season with salt to taste. Toss to combine.
