Traditional Oxtail Stamp
This classic, delicious dish is perfect for a family evening in.
Feeds
6People
Preparation time
105Min.
intermediate
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
Nutrition
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