- 8 oxtail pieces
- 2 table spoons of of peanut butter (smooth)
- 1 eggplant
- Two handfuls of snake beans
- 12 teaspoons of rice flour
- 2 garlic cloves, crushed
- 1 onion, diced
- Annatto Seed powder
- Firstly, pan fry the cut up Oxtail pieces with crushed garlic and diced onion until you see no visable blood. Ensure that all sides are seared to a golden brown tinge.
- Then top it off with enough water to cover the meat and boil on high heat until tender. This part will take up most of the cooking time. Oxtail tastes amazing when the meat falls off the bone and is worth the wait. If you don’t have the time to wait around, you can leave it simmering for 1 -2 hours whilst you do other important things, like making dessert perhaps!
- Stir in 2 tablespoon of smooth peanut butter, the eggplant, 1 teaspoon of sugar (I like it a little sweet) chuck in a few teaspoons of Annatto Seed powder which gives it a depth of yellow/orange colour along with 12 tea spoons of rice flour to help thicken. You will want a sauce that is not too runny like a soup or overly thick like a paste.
- Add the snake beans towards the end, preferably just before serving in order to retain its crunch. I tend to always add my vegetables at the end. You may also want to add kang kong which is also a popular option but I though I’d stick with one vegetable so I can slurp up the soup with no interruptions.