Some African things…

caliking

Started with smoking some oxtail over post oak. Rubbed with Caribbean curry powder, salt, pepper. 



Into the pot for South African-ish oxtail stew.

Kenyan sukuma wiki (collard greens with ginger, cumin, tomato, onion). 


Plated with Nigerian jollof rice. 


This was my Saturday project, and it turned out rather well  

lousubcap

That is one impressive project right there.  Beautiful.

DoubleEgger

Always next level stuff with you my friend. Very nice. 

shtgunal3

Looks awesome as usual. I would put a hurting on those collards.

JohnInCarolina

caliking

Thanks, folks.

shtgunal3 said:

Looks awesome as usual. I would put a hurting on those collards.

The collard greens balanced the richness of the stew quite nicely. I was surprised at how good they tasted, for how little effort it took to cook them.

lkapigian

That’s just beautiful!

johnmitchell

Wow Wow!!!! I love the first step which rendered some of the fat off.Interesting twist to the way we do oxtails. Absolutely stunning plated pic and cook. Oxtails are our absolute favorite.Fantastic post as always!!!!

Ozzie_Isaac

That would have been worthy of a poorly made measuring cup!

caliking

johnmitchell said:

Wow Wow!!!! I love the first step which rendered some of the fat off.Interesting twist to the way we do oxtails. Absolutely stunning plated pic and cook. Oxtails are our absolute favorite.Fantastic post as always!!!!

Don't be that impressed... I put a drip pan under the oxtails, so I could save the smokey, delicious fat... and add it to the stew

I took liberties with the South African oxtail stew recipe. I'd love to hear how you do it.

johnmitchell

These are out of a file I keep of South African recipes. I use as a guide but do tweak depending on my mood at the time 

Canugghead

Ya right, just 'rather well'. Another great non traditional cook as usual. Had to google on Jollof rice and ended up watching Chef Lola's youtube, time for me to think outside the rice cooker, lol 

Legume

Damn, this is excellent. The flavors all sound great and I'm a sucker for braised and stewed meat, especially this time of year.

GrateEggspectations

Amazing, Ashish. Beautiful plate. What did the family think?

caliking

Thanks @johnmitchell ! Bookmarked for future reference.

caliking

GrateEggspectations said:

Amazing, Ashish. Beautiful plate. What did the family think?

Thanks. They liked it. caliqueen has a Nigerian coworker, and caliprince has loved the jollof rice she makes, so I figured this would not be hard to sell. The collard greens took some coaxing, though

bluebird66

That looks fantastic!

fishlessman

might have to do this next weekend.  sans the collard greens, i cant even say if ive seen those up here

caliking

fishlessman said:

might have to do this next weekend.  sans the collard greens, i cant even say if ive seen those up here

Smoking oxtails for 2-3 hrs, before making gumbo, has worked well in the past.

If you can, plan to make it a day ahead. The smoke, and spice, flavors noticeably improve overnight. 

DoubleEgger

fishlessman said:

might have to do this next weekend.  sans the collard greens, i cant even say if ive seen those up here

I highly recommend seeking out some collards. 

fishlessman

caliking said:

fishlessman said:

might have to do this next weekend.  sans the collard greens, i cant even say if ive seen those up here

Smoking oxtails for 2-3 hrs, before making gumbo, has worked well in the past.

If you can, plan to make it a day ahead. The smoke, and spice, flavors noticeably improve overnight. 

I like how the oxtail makes the sauces more silky over time in the braise, brings the flavors together. It's harder to find up here so buy it when I see it for later cooks.

caliking

fishlessman said:

caliking said:

fishlessman said:

might have to do this next weekend.  sans the collard greens, i cant even say if ive seen those up here

Smoking oxtails for 2-3 hrs, before making gumbo, has worked well in the past.

If you can, plan to make it a day ahead. The smoke, and spice, flavors noticeably improve overnight. 

I like how the oxtail makes the sauces more silky over time in the braise, brings the flavors together. It's harder to find up here so buy it when I see it for later cooks.

For sure. Oxtail is the happy intersection of collagen, meat, and bones to gnaw on.

Buckwoody Egger

wow!  speechless. 

CTMike

Killing it as usual Ashish - bravo. 

caliking

CTMike said:

Killing it as usual Ashish - bravo. 

Thanks, Mike.