What Is Cola de Res or Rabo de Toro (Oxtail) and Different Ways to Cook It for Sunday Dinner

What Is Oxtail and Different Ways to Cook It, by Chrysa Hendrickson Modified: August 1, 2024

https://visitsouthernspain.com/estofado-de-rabo-de-toro/

Ingredients

1.5 kg oxtail

1 cup (240ml) red wine

4 cups (1l) beef broth

2 large onions

4 garlic cloves

2 carrots

2 celery stalks

1 red bell pepper

3 tablespoons olive oil

2 tablespoons all-purpose flour 

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dry thyme

1 teaspoon dry rosemary

1. Salt and pepper to taste
2. For the first step in this rabo de toro recipe, peel and dice the carrots, celery stalks, and red bell pepper. Peel and chop the onion into small squares. Peel and mince the garlic cloves.
3. After that, pat the oxtail dry with paper towels, cut it into bite-sized pieces, and season with salt and pepper on both sides.
4. Now grab a large, heavy-bottomed pot or Dutch oven and heat olive oil over medium-high heat. Sear the oxtail pieces on all sides until they form a golden-brown crust. Remove the Spanish oxtail pieces and set them aside.
5. Using the same pot, add a bit more olive oil if needed. Sauté onions, garlic, carrots, celery, and red bell pepper until softened. Stir in tomato paste and cook for 3 minutes.
6. For the next step in this Spanish oxtails recipe, pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Also, add beef broth, bay leaves, thyme, and rosemary, and return the browned oxtail pieces to the pot.
7. Then, bring the Spanish bull tail stew to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours or until the oxtail is tender. Stir occasionally.

After that, do a taste test on the stewed oxtail and adjust the seasoning if needed. Lastly, remove bay leaves. For the final step in this Spanish oxtail stew recipe, pour the estofado de rabo de toro into serving bowls and enjoy it warm.

Notes

To spice things up on this Spanish-style oxtail recipe, you can add paprika, chili flakes, or crushed jalapeño peppers. Besides that, feel free to top this oxtail stew with fresh chopped herbs -such as parsley or cilantro- or with grated parmesan cheese.

Bowl of Jamaican oxtail stew with butter beans

 What is oxtail, you ask? It’s a flavorful cut of beef from the cow’s tail. It’s perfect for dishes along the lines of comforting soups and stews. So, for your next braised dish, there’s no need to scour the web for the best cut of steak to use if you have this in your arsenal! 

Interested? Then continue reading below to discover everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

Nowadays, oxtail or cow tail pertains to a specific cut of beef taken from the tail part of both male and female cattle. Back in the past, however, this cut of meat only used to refer to the tail part of oxen or castrated male cows, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning beef and ox tail respectively. 

Officially classified as offal, oxtail was once considered throwaway meat that had very little to no value. Like the famed sweetbreads, this particular ox meat was only eaten as a way to use up all the parts of the animal. In today’s time, however, cow tail is among the most prized cuts of beef cattle out there. 

Apart from the fact that oxtail can now come from any gender of cattle, it comes from both young and mature cows as well. Consequently, you can find either veal or beef oxtails in butcher shops. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Southern Oxtail Stew

Most people compare the taste of oxtails to that of a short rib, but intensified. In other words, it has an incredibly rich and hearty beef flavor that you can’t miss. This is the reason why it’s a popular choice for making stocks or bone broths.

Compared to common steaks, a simple pan-frying or searing technique over medium heat simply won’t do if you want to make the most out of a beef oxtail. It has a unique composition of bones, connective tissues, and meat after all. So if you’re wondering how to cook an oxtail, the best methods to try are the ones listed below.

Slow Cooker ( I tossed my slow cooker away years ago, since I'm an empty nester, and not cooking family-size meals anymore).

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. Through this method, the meat and connective tissues are properly broken down to have a melt-in-your-mouth texture. This is the reason why oxtails are mainly braised or used in soups and stews. It’s very rare to see fried or baked renditions. 

So, how long does it take to cook oxtails by slow cooking? The average cooking time is at least three hours. But if you have the time and you want to experience the richest flavor and the best texture, we recommend cooking the cuts overnight.

Instant Pot

If you have a multi-cooker, you’re in luck because you can do either slow cooking or pressure cooking using one appliance. Yes, it’s possible to whip up an Instant Pot oxtail recipe using either of the two methods. It’s up to you to decide which one to use. 

As an ingredient that’s present in different cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Feel free to pick the best oxtail recipe below.

• Beef Stock – Slow-cooked oxtail turns into beef stock or bone broth for making comfort food items like soup. The end product is a flavorful liquid that is thicker compared to regular beef broth. 
• Braised Oxtail Soup – Another broth-based concoction that showcases beef tail as the main ingredient, this braised oxtail soup recipe makes for a hearty meal. The meat pieces are browned in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.
• Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails promise a burst of flavors in your mouth. 
• Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs for braising to intensify the meaty flavor of the dish. The pieces are drowned in a thick and flavorful tomato paste sauce.

It isn’t too heavy thanks to the bay leaf infused into the concoction. 

• Southern-Style Oxtail – The Southern oxtail recipe showcases smothered oxtails slowly cooked and tenderized in a savory onion and garlic-flavored gravy. 

• Hawaiian Oxtail Soup – The oxtail fat is trimmed in this Hawaiian soup, producing a broth that isn’t as thick as those previously mentioned. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Tray of raw beef and veal oxtail, with a small bowl of salt, rosemary, and thyme sprigs 

What is oxtail, you ask? It’s a flavorful cut of beef from the cow’s tail. It’s perfect for dishes along the lines of comforting soups and stews. So, for your next braised dish, there’s no need to scour the web for the best cut of steak to use if you have this in your arsenal! 

Interested? Then continue reading below to discover everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

What Is Oxtail Meat?

Nowadays, oxtail or cow tail pertains to a specific cut of beef taken from the tail part of both male and female cattle. Back in the past, however, this cut of meat only used to refer to the tail part of oxen or castrated male cows, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning beef and ox tail respectively. 

Officially classified as offal, oxtail was once considered throwaway meat that had very little to no value. Like the famed sweetbreads, this particular ox meat was only eaten as a way to use up all the parts of the animal. In today’s time, however, cow tail is among the most prized cuts of beef cattle out there. 

Apart from the fact that oxtail can now come from any gender of cattle, it comes from both young and mature cows as well. Consequently, you can find either veal or beef oxtails in butcher shops. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Most people compare the taste of oxtails to that of a short rib, but intensified. In other words, it has an incredibly rich and hearty beef flavor that you can’t miss. This is the reason why it’s a popular choice for making stocks or bone broths.

In terms of texture, oxtail is more tender compared to a short rib. The bone marrow, coupled with the connective tissues and cartilage, imparts a thick, jelly-like consistency to the stock.

How to Cook Oxtails

Oxtail stew, how to cook oxtail

Compared to common steaks, a simple pan-frying or searing technique over medium heat simply won’t do if you want to make the most out of a beef oxtail. It has a unique composition of bones, connective tissues, and meat after all. So if you’re wondering how to cook an oxtail, the best methods to try are the ones listed below.

Slow Cooker

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. Through this method, the meat and connective tissues are properly broken down to have a melt-in-your-mouth texture. This is the reason why oxtails are mainly braised or used in soups and stews. It’s very rare to see fried or baked renditions.

So, how long does it take to cook oxtails by slow cooking? The average cooking time is at least three hours. But if you have the time and you want to experience the richest flavor and the best texture, we recommend cooking the cuts overnight.

Pressure Cooker

If you don’t have the time or the patience to slow cook the meat, this method may be more ideal. By using a pressure cooker to tenderize the beef oxtail, you don’t have to wait overnight to get the best results. Instead, the cooking time is cut down to at least an hour. Just make sure to follow the appliance’s instruction manual, and you’ll be good to go!

Instant Pot

If you have a multi-cooker, you’re in luck because you can do either slow cooking or pressure cooking using one appliance. Yes, it’s possible to whip up an Instant Pot oxtail recipe using either of the two methods. It’s up to you to decide which one to use. 

Popular Oxtail Recipes

Bowl of Jamaican oxtail stew with butter beans

As an ingredient that’s present in different cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Feel free to pick the best oxtail recipe below.

Beef Stock – Slow-cooked oxtail turns into beef stock or bone broth for making comfort food items like soup. The end product is a flavorful liquid that is thicker compared to regular beef broth. 

Braised Oxtail Soup – Another broth-based concoction that showcases beef tail as the main ingredient, this braised oxtail soup recipe makes for a hearty meal. The meat pieces are browned in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.

Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails promise a burst of flavors in your mouth. 

Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs for braising to intensify the meaty flavor of the dish. The pieces are drowned in a thick and flavorful tomato paste sauce. It isn’t too heavy thanks to the bay leaf infused into the concoction. 

Southern-Style Oxtail – The Southern oxtail recipe showcases smothered oxtails slowly cooked and tenderized in a savory onion and garlic-flavored gravy. 

Hawaiian Oxtail Soup – The oxtail fat is trimmed in this Hawaiian soup, producing a broth that isn’t as thick as those previously mentioned. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Is Oxtail Healthy?

Considering its unique composition, what is oxtail good for? Despite containing a small amount of meat, this cut is still a good source of protein and essential minerals. It also contains collagen. This is a substance that helps keep skin bouncy and joints healthy. However, oxtail is fatty, so it may not be the best option for a low-cholesterol diet. 

Oxtail is generally available in local butcher shops. Once considered scrap meat that barely cost anything, its price has skyrocketed over the years due to limited supply and increasing demand. Hence, you can expect to shell out $5 to $10 or more per pound for this specific cut. 

If oxtail isn’t available, possible substitutes are bony cuts like veal or beef neck, short rib, and shank. After all, what is oxtail if not a bony beef cut surrounded by a small amount of meat and connective tissues?

How to Store Oxtail

As with other kinds of raw meat, it’s always best to cook oxtail right away. But if that is not possible, here are two options to consider: 

The first and probably the best method is to keep the meat in the freezer. Before you set aside oxtails, make sure to wrap them in plastic or aluminum foil to keep them intact for up to a year. And once you decide to use the frozen cuts, give them enough time to thaw out before cooking.

Home Cooking Tips & Guides Ingredient Guides 

Flavors of Africa Discover Authentic Family Recipes from All Over the Continent

 I found a new cookbook and can't wait to prepare some of these wonderful traditional African recipes. 

Paella is a Spanish Rice Dish Originated in Valencia Spain

 What is Paella?https://www.chilipeppermadness.com/recipes/paella/

Paella is a traditional Spanish rice dish that is cooked in a wide, shallow pan and typically features a combination of meats, seafood, and vegetables. Although paella originated in Valencia, it has become popular throughout Spain and around the world, leading to various regional and personal adaptations. Different versions may include a variety of meats and seafood, vegetables, and distinct seasonings, while still sharing many common elements.

A key feature of paella is the socarrat, the crispy layer of rice that forms at the bottom of the pan during cooking. Many people cherish this part of the dish and often compete for the crispy bits.

My version is known as Paella Mixta, which combines both meats and seafood. You can easily modify this recipe by omitting the meats and focusing solely on seafood, or customizing it in any way you prefer.

One prized element of paella is called the socarrat, which is the crispy layer of rice that develops on the bottom of the pan during cooking. Many people enjoy it and even fight over the crispy bits.

Paella Ingredients

Saffron. Soaked in water to let the flavor bloom. Saffron is the most important spice in paella, really defining the dish.

Chicken Broth. Or use chicken stock, or vegetable broth.

Olive Oil.

Vegetables. Onion, bell peppers (or use hotter peppers to your preference, though Spanish paella is not meant to be a hot and spicy dish), garlic, tomatoes.

Chicken. I use chicken thigh, though chicken breast is good, too.

Spanish Chorizo. This is controversial to some Spanish cooks, but I prefer it.

Seasonings. Spanish paprika (I prefer smoked paprika, through hot or sweet are great, too), red chili flakes (optional, for spicy), salt, bay leaf, parsley. See my post on What is Paprika to learn more about your paprika options.

Spanish Rice. See recipe notes.

Seafood. Shrimp and mussels. You can use other seafood as well. See the recipe notes.

Garnish. Extra red pepper flakes, fresh chopped parsley, and lemon.

Paella in a pan, ready to serve 

How to Make Paella - the Recipe Method

Bloom the Saffron. Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.

Heat the Chicken Broth. Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.

Cook Meats and Vegetables. While the broth is heating, heat the oil in a large skillet or pan (I use a large paella pan) to medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Cooking vegetables, chicken and chorizo to make paella 

Tomatoes and Seasonings. Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the Rice. Add the rice and cook for 1 minute to lightly brown the rice.

Adding Spanish rice to the paella pan 

Add Hot Broth. Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Simmer the Paella. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. You may need a bit longer, depending on the heat.

Simmering paella in a large pan 

If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Cook the Seafood. Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

For Serving. Remove from heat, garnish with red pepper flakes, fresh parsley, lemon juice, and serve.

Paella in a pan with lots of seafood 

Boom! Done! Your paella is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.

Recipe Tips & Notes

Best Rice for Paella

Short grain rice is essential for good paella, as it absorbs liquid more easily and cooks evenly. Look for Bomba Rice, which is a short-grain Spanish rice, often referred to as Valencia rice.

If you are unable to find it in the grocery store, look for a good-quality short-grain rice. You can use medium-grain rice if you must, but definitely do not use long-grain rice.

Arborio rice is often mentioned as a substitute, but arborio rice is a creamier rice ideal for risotto, so I personally would not use it.

Best Seafood for Paella

Shrimp and mussels are ideal for a good seafood paella, though you have many options. Consider scallops, crab, flaky fish, squid or calamari, clams, or others. I've made it with crawfish and loved it.

Paella is one of those dishes that is so easy to change up to your preference, as many cooks around the world do. Feel free to add in other vegetables, such as green peas, sweet corn, spicy chilies, fresh herbs, and more.

I add chicken and Spanish chorizo, but other meats are welcome here, such as pork, duck, rabbit, or ground meats, and even tofu. You can also skip the meats and serve a seafood paella very easily.

You can also deglaze the pan with white wine before adding the rice to develop the flavors differently.

Why Boil the Chicken Broth?

Heating your chicken broth before adding it to the rice will save you cooking time, as the broth will already be to temperature when added. It also ensures a more even cook and consistency of the rice, which is important in making a good paella.

Good rice is key. If you add cold chicken broth, you'll need extra time to heat it through, and you may encounter inconsistencies throughout the pan. I prefer to heat the broth through before adding.

The Socarrat - Crispy Rice

When you leave the paella pan cooking on your stove top, especially over an open flame, the rice at the bottom of the pan will crisp up and darken. This is called the "socarrat", and it is prized by traditional paella lovers.

Socarrat means "to singe". It is very much like "pegao" at the bottom of a pan of Puerto Rican Arroz con Pollo.

Some might consider this scorched rice at the bottom of the pan a mistake, but others love it and consider paella properly made only when the socarrat is achieved.

You can skip it if desired, or turn up the heat during the last few minutes of cooking to crisp up the bottom layer of rice. Just be careful not to burn it.

Paella Pan - You can use a large pan to make paella, but a paella pan makes it so much better.

Paella in a pan with mussels, shrimp, sausage, and chicken 

My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make, and perfect for a crowd.

 Course: Main Course Cuisine: Spanish Keyword: rice, saffron, seafood, Spanish rice  Prep Time: 15minutes minutes Cook Time: 40minutes minutes  

Ingredients

1 pinch saffron

6 cups chicken broth + more as needed

3 tablespoon olive oil

1 medium onion chopped

1 large bell pepper chopped (use jalapeno or other for spicier)

1/2 pound chicken chopped (use thigh or breast)

1/2 pound Spanish chorizo sliced

4 cloves garlic chopped

2 medium tomatoes chopped

1 tablespoon Spanish paprika I use smoked

1 teaspoon red chili flakes optional, for spicy

Salt to taste

2 cups Spanish Rice Bomba Rice

3 tablespoon parsley chopped + more for garnish

2 bay leaves

1/2 pound shrimp peeled and deveined

1/2 pound mussels cleaned and debearded

For Serving. Fresh chopped parsley red chili flakes, lemon

Instructions

Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.

Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.

While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the rice and cook for 1 minute to lightly brown the rice.

Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Reduce heat to medium-low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

Remove from heat, garnish, and serve.

Jollof Rice Recipe

 

Jollof rice is a West African rice dish made with hot chili peppers, tomatoes, African curry powder, and a variety of herbs and spices to achieve fluffy, spicy rice that is fit for any occasion. It's one of the most popular African recipes outside of Africa, and it is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit them for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper, and bay leaves.
• Rice - I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

Make the tomato-pepper puree. Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook the onion and garlic. Heat 1/4 cup of oil in a large pot over medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Add stock and seasonings. Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

Add the rice. Add rice and bay leaves and mix well. Reduce the heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer.

Add water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Prep for serving. Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Recipe Tips & Notes

• The Peppers. Jollof is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
• Other Ingredients. You can easily vary up your jollof rice recipe with other ingredients to your preference. Some commonly used ingredients include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots, or other steamed vegetables, plantains, and different stocks.
• Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish, and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
• Crispy Rice. A special treat with jollof is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

Cookbook Recommendation

• Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki

Storage & Leftovers

Once it's totally cooled to room temperature, you can store leftover jollof rice in an airtight container in the fridge for 2-3 days.

For the best results, reheat in a pan over medium-low heat and stir often until warmed through.

Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

 Course: Side Dish

 Cuisine: African

 Keywords: habanero, rice, scotch bonnet, spicy

 Prep Time: 10  minutes

 Cook Time: 45  minutes

Ingredients

• 4 Roma tomatoes chopped (canned tomatoes are good, too)
• 2 red bell peppers chopped (other peppers a great here)
• 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
• 1/4 cup vegetable oil, coconut oil is great, too
• 1 medium onion chopped
• 4 cloves garlic, chopped
• 4 tablespoons tomato paste
• 2-1/2 cups chicken stock
• 2 teaspoons curry powder or more to taste - optional, for extra flavor
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups white rice rinsed
• 2 bay leaves

Instructions

1.                  Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

2.                  Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

3.                  Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

4.                  Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

5.                  Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

6.                  Add the rice and bay leaves, and mix well. Reduce the heat and cover the pot. Allow it to simmer on low until the liquid is absorbed and the rice is cooked to your preference, which should take about 20 minutes. You may need to cook it for a bit longer. If necessary, add more water or chicken stock to achieve the desired moisture level. The rice should be light and fluffy, unless you prefer it to be moister.

7.                  Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

8.                  Serve!

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Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg

Jollof Rice Recipe (Nigerian Rice)

Research original recipe from Chili Pepper Madness: https://www.chilipeppermadness.com/

Corned Beef Brisket Way Past St. Paddy's Day

 

Easy peasy! I should warn you, though—since this recipe is practically effortless, you’ll be tempted to make it more often than once a year. There’s no judgment here; I’ve had it twice this month! After all, I can just chalk that up to “recipe testing,” right?

Ingredients

1 3-pound corned beef brisket, plus pickling spice packet

8 whole cloves

8 cloves garlic, peeled

4 bay leaves

24 baby carrots, tops trimmed to 2 inches

1 pound baby Dutch potatoes

2 tablespoons chopped fresh parsley leave

Place corned beef brisket and fat side up in a slow cooker; sprinkle with pickling spice.

Place whole cloves throughout the brisket. Add garlic, bay leaves, and 2 cups water, or more water as needed, to cover the brisket by at least 1 inch.

Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for 2-3 hours or until tender.

Thinly slice the corned beef against the grain. Serve immediately with cabbage, carrots, and potatoes, garnished with parsley, if desired.

Doro Wat (Ethiopian Spiced Chicken

There is a reason Doro Wat is Ethiopia's national dish and one of the most famous African dishes—it’s fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!

Doro Wat is one of the most famous African dishes. You will find it in every Ethiopian restaurant, and virtually anyone familiar with African cuisine will have heard of it. Another version, though not as commonly known here, is Sega Wat, made with beef (FYI, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). You can directly substitute beef for chicken and follow the same cooking instructions.

Doro Wat is traditionally made very spicy.  Super spicy.  Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy.  Western adaptations are still pungent but relatively tame compared to the real deal.

Traditionally, Doro Wat is served with an Ethiopian flatbread called injera. It’s a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to four days before use. The injera is used as an eating utensil to scoop up the chicken stew.

This recipe for Doro Wat comes from Jared (Make a Request!). He has been trying for several years to find a good recipe. Jared, this recipe is both authentic and delicious—I think you’ll be very happy with it!

The key to authentic, great-tasting Doro Wat is good quality, flavorful berbere, and a very long cooking process.  It can take several hours for an Ethiopian to make Doro Wat.  You can cut back on the cooking time, and your Doro Wat will still taste good, but it won’t taste like it’s supposed to.  The magic is in the slow-cooked onions.  And it takes time for the magic to happen.

A central ingredient of Doro Wat is Berbere, a fiery, bright red, and flavorful Ethiopian spice blend. It is best made fresh using whole spices that are toasted and ground for maximum flavor. A combination of whole and ground spices is used, as seen in the picture below.

The whole spices are toasted and ground up with the already ground spices to make a beautiful, aromatic, flavorful, spicy seasoning blend.

Ethiopian Berbere recipe 

Purchasing these spices will serve you well as they are commonly used in many other cuisines.  Stored in airtight glass jars in a dark place, they will keep for a very long time.  If you’d instead purchase Berbere, you can find it online.  You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars you usually find for sale.  

Berbere is a great rub for meat, poultry, and fish and seasoning for stews, soups, and vegetables. It’s also an all-purpose spice, so if you decide to buy instead of making your own, you’ll be able to make good use of this bulk package.

So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!

Use a food processor to very finely mince the onion – you want an almost chunky puree grated onions 

Heat 2 tablespoons of oil and 2 tablespoons of niter kibbeh in a Dutch oven (I use and love Lodge) and saute the onion, covered, over low heat for 45 minutes, stirring occasionally.  Add more niter kibbeh if it gets too dry.

In the meantime, finely mince the garlic and ginger.

Add the garlic, ginger, and 1 tablespoon of butter.  Continue to saute, covered, over low heat for another 20 minutes, stirring occasionally.

Add 4 tablespoons of berbere and 2 teaspoons salt and stir to combine.

Add 2 tablespoons of butter, cover, and simmer over low heat for another 30 minutes, stirring occasionally.

After 30 minutes, you’ll have a rich and luscious sauce ready for the chicken!

Traditionally, bone-in, skin-on chicken pieces are used. You can use chicken thighs cut into 1-inch chunks or boneless chicken breast. I used breast this time. Cut the breast into small, 1/2-inch chunks. Place the chunks in a dish with 2 tablespoons of lemon juice and sit for at least 15 minutes.

Traditionally, Tej, an Ethiopian honey wine, is used. As a substitute, we’re going to use white wine with a teaspoon of honey.

Add the chicken stock, salt, and honey wine to the mixture.  Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

In the meantime, boil the eggs.  Once the eggs have cooled enough to handle, peel and pierce them all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate.

After 45 minutes, you’ll have a rich, luscious, spicy chicken stew ready for the eggs!

Add the eggs and continue to simmer, covered, over low heat for 15 minutes, stirring occasionally.  Adjust the seasonings according to taste.  Add more berbere according to heat preference.

Doro wat is a recipe for authentic traditional Ethiopian chicken stew with spicy eggs.  

Doro Wat (Ethiopian Spiced Chicken)

The national dish of Ethiopia, this spicy chicken stew, is simply outstanding!

2hours hrs 30minutes mins

African, Ethiopian

Servings

3 lbs chicken thighs cut into 1-inch pieces or 3 chicken breasts cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons niter kibbeh

2 tablespoons extra virgin olive oil

3 cups yellow onions finely minced to a chunky puree in food processor

3 tablespoons butter

1 tablespoon finely minced garlic

1 tablespoon finely minced ginger

1/4 cup Ethiopian berbere

Or use HOMEMADE BERBERE (HIGHLY recommended!)

1 1/2 teaspoons salt

1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey

1 cup chicken stock

4 hard-boiled eggs pierced all over with a fork about 1/4 inch deep

Instructions

Place the chicken pieces in a bowl and pour the lemon juice over them. Let the chicken sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread, or rice.

 Purchasing these spices will serve you well as each is commonly used in many other cuisines.  Stored in airtight glass jars in a dark place, they will keep for a very long time.  If you’d instead purchase Berbere, you can find it online.  You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars you usually find for sale.  

Berbere makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables.  It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own.

So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!

Ingredients

3 lbs chicken thighs cut into 1-inch pieces or 3 chicken breasts cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons niter kibbeh

2 tablespoons extra virgin olive oil

3 cups yellow onions finely minced to a chunky puree in a food processor

3 tablespoons butter

1 tablespoon finely minced garlic

1 tablespoon finely minced ginger

1/4 cup Ethiopian berbere

or use HOMEMADE BERBERE (HIGHLY recommended!)

1 1/2 teaspoons salt

1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey

1 cup chicken stock

4 hard-boiled eggs pierced all over with a fork about 1/4 inch deep

Instructions

Place the chicken pieces in a bowl and pour the lemon juice over them. Let the chicken sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread, or rice.

Whole Roasted Cauliflower

 https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

1 head Cauliflower

1/3 cup Olive oil

3 cloves Garlic (crushed)

1/4 cup Grated Parmesan cheese (divided)

1 tsp Dried basil

1 tsp Dried parsley

1 tsp Dried thyme

1/2 tsp Sea salt (or more to taste)

1/4 tsp Black pepper

Whole Roasted Cauliflower

With a golden garlic parmesan topping, this roasted cauliflower head looks impressive, but it's easy to make with simple ingredients.

Did you know you can roast a cauliflower head without cutting it apart? I love roasted cauliflower florets, but they compare to my whole roasted cauliflower recipe when I want an impressive main or side dish. And while it makes a stunning addition to a special dinner (like Christmas or Thanksgiving — one of my go-to holiday sides), it’s so easy to enjoy any night of the week.

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it and most of the woody stem are removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Add olive oil, minced garlic, 2 tablespoons (28.3 grams), grated Parmesan (half the total), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) in a 6-quart (5.6 liters) Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any dripping down to the pan.

Cover the Dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife, or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons of grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes until the cheese is browned.

Cold-fighting bok choy soup

 

Shonna's Bok Choy Soup

I made my own Bok Choy soup with Bok Choy, celery, green onions, radish, fresh ginger, konjac noodles, sesame chili oil,  tofu, veggie broth, and veggie soy sauce.

Sis Faith shared a soy-free tofu brand with me, so next time, I will use a vegan tofu. 

I split the pot in half with my mom, which gave her enough for at least 3 days, but she called and told me she indulged in eating most of it in one night!!!

I must admit it turned out delicious. Konjac is a plant-based noodle, and so there is no sugar.

This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick and full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.

• Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
• Shallot: Adds a mild, sweet onion flavor. Leeks or chives also work as alternatives.
• Serrano pepper: For a more earthy kick. You can also use a jalapeño in place of the serrano pepper.
• Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
• Avocado oil: To sauté the aromatics. You can replace avocado with sesame oil for a more toasty, nutty flavor.
• Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
• Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
• Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are suitable substitutes if you’re trying to avoid gluten.
• Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
• Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
• Water: For a more complex broth, use mushroom stock or bouillon.
• Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
• Garnishes are optional, but I love adding chili garlic sauce, sesame seeds, and red pepper flakes for more flavor and heat.
• 
  
• https://greenheartlove.com/bok-choy-soup/

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts

Clipping Files: Party Planning

Loiter Galleries in Long Beach California "Food as a Social Construct," Salon

The trick? Hire a winery or mixologist to add a tasting with each course or have an open bar.

It gives each table something to discuss, and adding something interactive takes the focus off discussing work.

With the holiday party season starting to rev up, take cues from expert party planners, whether you’re throwing your fete or attending your company’s annual bash. 

I absolutely love glassware! However, the gallery decided to go with earthware for dinner instead.

Planning a party

If you’re the mastermind behind a big corporate shindig or an intimate gathering of friends, here are some tips from the pros to carry it off without a glitch.

Think location and space and build out of that. 

• An invitation initially sets the tone for the event to come. “Everyone should send one, even for the annual holiday party. At the very least, you should design a charismatic email (or flyer) if you’re set on using electronic invites. Plain text emails don’t make anyone want to celebrate!” 

• Quality food and good music are always the most important components of an event; Décor and atmosphere are next in line. 

• Add the “WOW” factor by enlisting an unexpected entertainer to do an unforgettable giveaway or adding one element/interactive activity that engages the guest. 

• Timing is everything. On weeknights, the guiding maxim is: “The earlier, the better.” On weekends, “definitely after 7:30 pm.” Sunday afternoons, 2pm - 5pm are good times for a Salon small intimate brunch.

• Create an “experience,” not a theme. Have an activity woven throughout the event. Parties involving adults tend to be more upscale in direction and tone. 

• Go all out. It’s increasingly popular for even more traditional corporations and associations to ‘buy out’ entire nightclubs and restaurants to host private company outings or momentous celebrations. Guests enjoy that VIP feeling when the boss closes down a Chicago venue. It leaves partygoers on a high that lingers well past the actual event.”  

• Lastly, and most importantly- have fun planning it.

AS A GUEST:

While the party is intended for you, you must follow some rules, especially if you want to be invited back. 

Know what’s fashionably late. The rules depend on the event, but generally speaking, you should “arrive within an hour of the invitation’s start time. Longer than that is rude. At a strictly corporate event, however, there’s no such thing as fashionably late. You miss the opportunity to socially connect with your host if you arrive too late than the time specified on the invitation. Regardless of the theme and location, the event is still a business gathering and should be treated as such. 

Bring Something:

First, don’t forget your identification. You never know if you’ll need it. And if you’re going to a person’s home, whether it be the partner’s swank pad or a co-worker's condo, don’t go empty-handed. Bring a bottle of wine, candles, or some other consumable product. It’s a good idea to wrap it up for them to open later so they don’t feel pressured to serve it that night. 

Please keep it in check. 

“Business is business, after all.” Arrive on time, dress appropriately, and don’t drink too much. Nothing is worse than embarrassing yourself- you will hear about it long after the party season ends. People need to remember that corporate is not your birthday party! Have fun, but remember that your reputation with colleagues is more valuable than your dance solo on the lounge tables. 

I copied this article, ' Tis The Season to Party,’ by Danielle Tuffier, a writer at the TCW, in October. 

The River East Art Center recently hosted a sit-down dinner for 250 stakeholders. With that many business-minded folks in one room, the caterer took on the challenge of helping steer the conversation away from focusing solely on annual reports and bottom lines. In effect, they wanted to inject some fun.

Today's Chicago Woman (TCW) is a magazine for professional women in Chicago, Illinois. It was founded in 1982 and covers careers, finances, health, food, and wine. TCW also features profiles of notable Chicago women. 

Caryl Henry Alexander, Curator "Oasis in the Woods," Long Beach, CA.