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Oxtail and samp

Recipe from: 25 June 2015
recipes,slow cook, winter

Ingredients 26
Time 00:25
  • 750
    oxtail at room temperature
  • 1
    large onion, chopped
  • 1/2
    green pepper, chopped
  • 1/2
    chopped celery sticks
  • 1/2
    chopped carrot
  • 1/2
    carrot, cut into sticks
  • 1
    small hot chilli, chopped
  • 2
    cloves garlic, chopped and mashed
  • 1
    can whole peeled or chopped tomatoes
  • 2
    medium sized fresh tomatoes
  • 1
    sachet tomato paste
  • 1
    can red kidney beans
  • some coarse sea salt
  • some freshly ground pepper
  • 30
    soy sauce
  • 1
    strong beef stock
  • 4
    bay leaves
  • small piece of cinnamon bark
  • 3
    ground cumin
  • 1
    heaped teaspoon smoked paprika
  • 1/2
    coriander seeds
  • small sprig of fresh sage
  • sprig of fresh coriander leaves
  • 50
  • oil for frying
  • 1,5
    dry samp



For the oxtail

Heat up a knob of butter and a dash of oil in a skillet. Fry the pieces of oxtail until they are browned on the outside. Fry them in batches if need be. Set them aside. Discard the juices from the skillet.


Heat up some butter and oil in a saucepan. Fry the onions, green pepper, celery and carrot until the onion is translucent. Add the garlic, chilli and the coriander seeds and fry for another twenty seconds. Now add all the tomato and the rest of the dry spices. Add the dollop of soy sauce and the beef stock. Bring this to the boil, then put the meat back in. Ensure that the meat is covered in the sauce. Add some water if necessary.

Turn the heat down and allow the dish to simmer for three hours. Then turn the heat off and allow the dish to rest overnight.

On day two,  bring the dish to the boil and add the carrot sticks, some chopped coriander leaves and the chopped sage leaves. Allow to simmer for another one and a half to two hours, then add the beans. Wash/rinse the beans before adding to the dish to avoid burning. Let the sauce reduce a little. Check for saltiness after the beans have been added. The meat should be falling off the bone by this time.

Bring to the boil, then turn off the flame/heat and allow the dish to rest again for fifteen minutes.

For the samp

Soak the samp for two hours in salty water. Drain the starchy water and replace with fresh water. Add some salt, then bring to the boil and boil slowly for two hours or until the maize kernels are nicely puffed and chewy. Drain the excess water and add a good helping of butter and two to three dessert-spoons of cream. Mix this thoroughly. The result should be a very rich and creamy chewy maize dish.

Dish up the oxtail and samp and serve.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
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Read more on: winter  |  slow cook  |  recipes


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