APPETIZING OXTAIL PEPPER SOUP

INGREDIENTS:

1500 g oxtail (washed and cut up)

1 medium onion (chopped or 2 Tbsp dried chopped onions)

Salt

Bouillon cubes (Maggi, knorr etc.) to taste

1 Tbsp Pepper Soup spice

3 Tbsp coarsely ground crayfish

1/2 Tbsp dry ground camaroun pepper or 2 habenero pepper chopped.

1 sprig fresh scent leaves or parsley

COOKING DIRECTIONS:

-Transfer washed oxtail to a pot, cover oxtail completely with water, then start cooking

-Add chopped onions and salt to taste.

-When the meat begins to boil, add coarsely ground crayfish. If the oxtail was cut in large chunks, When the oxtail softens scoop out and cut into smaller bite size pieces. Skip this step if the oxtail tail was already cut in small pieces.

-Add pepper soup spice and pepper and taste for salt. Adjust seasoning to your taste.

-Cook till the oxtail is done. Reduce heat, add the chopped scent leaves allow to simmer for a minute and turn off heat.

Please note:

-A pressure cooker will reduce your cook time if you have one since the readiness of this dish is dependent on how fast the oxtail cooks.

-Some oxtail get softer faster than others. Please bear that in mind as you cook.

-You can include add-ins like tripe and beef etc Add the tripe when you start cooking the oxtail and the beef half way through the cooking.

-You can use dry parsley flakes to substitute fresh scent leaves or parsley leaves.

-The heat on this dish is a matter of choice, adjust to your preference.

-Remember to top up with water as the meat cooks because some will evaporate. 

-Pepper soup should have a watery consistency so as you top up with water, ensure the end product is tasty by adjusting the seasoning accordingly so you don't end up with a bland tasting soup.

Serve warm. Enjoy...