Thursday, 1 June 2017

Oxtail Pepper soup


1.2 kg oxtail.
1 teaspoon sea salt.
1 medium size onion (finely diced).
2 scotch bonnets.
2 and ½ cup of water.
1 and ½ knorr cubes (bouillon cubes).
1 small paprika pepper (finely chopped).
2 garlic cloves.
4 Njangsa seeds (optional).
Basil/scent leaves (finely sliced).
2 tablespoons avocado oil.


1.  Wash oxtail, place in a sieve, sprinkle the salt and toss around to ensure salt spreads evenly.

2.   Heat up avocado oil, add half of the diced onion and the paprika pepper; fry for couple of minutes, then add the oxtail; season further with the knorr cubes and Foodacepepper soup spice.

3.   Sear oxtail for 5 – 7 minutes on high heat to seal in flavour, stir occasionally to avoid burning.

4. Now, blend together garlic, Njangsa, the remaining diced onion and scotch bonnets; blend with 1 cup of water.

5.    Pour the blended mix into the oxtail pot and add extra 1 and ½ cups of water.

6.    Stir in, taste and adjust taste either by adding more seasoning cubes or salt.

7.    Cover pot with lid, then transfer on to a medium gas burner (reduce gas to the lowest), allow the oxtail to cook slowly for 45 minutes to an hours or until meat is tender.

8.    Add basil leaves once cooked, allow for few minutes and serve hot.


  1. Please is there a substitute for njangsa seeds?? I don't even know what it is. Lool

    1. I wish she'd reply your question, I need an answer too

    2. It's totally optional. However, you can buy it from local shops. Just google it and see what it looks like

  2. Thanks for share, followed your receipe and the soup makes sense

  3. Is oxtail that soft? I noticed it wasn't pre boiled. Also what are njanga seeds?

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  6. Njangsa is a spice,not sure if it's mostly eaten by Cameroonians as my in-laws introduced me to it. You can leave it out

  7. Google djansan cameroun. You will see how it looks like. Also it depends on what part the continent you are to find it. Usually bring it from cameroon because i cant find it in new york city.