Traditional Oxtail Stamp

Name: Traditional Oxtail Stamp
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: South African
Ingredients: 1 tablespoon cooking oil; 1 onion chopped; 1 green pepper chopped; 15 ml (1 tbsp) Rajah Mild & Spicy curry powder; 1 litre (4 cups) cooked samp; 1 Knorrox oxtail stock cube; 250 ml (1 cup) water

6 People
105 min.
intermediate

This classic, delicious dish is perfect for a family evening in.

Ingredients

1 tablespoon cooking oil
1 onion chopped
1 green pepper chopped
15 ml (1 tbsp) Rajah Mild & Spicy curry powder
1 litre (4 cups) cooked samp
1 Knorrox oxtail stock cube
250 ml (1 cup) water

Cooking Method

To prepare the samp, fry the onion and green pepper in oil until soft.
Add the Rajah Mild & Spicy Curry Powder and fry for 1 minute stirring continuously.
Add the cooked samp, Knorrox Oxtail Stock Cube and water.
Allow to simmer slowly until the water has evaporated, stirring occasionally.
The samp should have a nice creamy soft texture.
Serve the Oxtail Sishebo and samp together.