Oxtail in Peanut Tomato Sauce


Rambon'omby sy Voanjo


500g Oxtail
100g Unsalted Peanuts
4 Tomatoes, diced
1 Onion, diced
3 Cloves Garlic, minced
3cm Ginger, peeled and minced
1 Habanero Pepper, minced


Place 500g of oxtail in the bottom of a cold pot and cover with 250ml of water.
Cook partially covered, over medium heat until the water evaporates, about 15min.
Add cooking oil and a diced onion, and sautée until translucent.
Add 3 cloves of minced garlic, 3cm of peeled, minced ginger, a minced habanero pepper, and sautée until fragrant.
Add 100g of unsalted peanuts and 4 diced tomatoes. Cover with 1 liter of water, bring to a boil, and simmer, covered for 2 hours or until a thick sauce forms.
Serve over rice.

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