Saucy pepper & guava jam oxtail stew, crispy plantain​ and crunchy Caribbean coleslaw 🇯🇲

Good evening foodies hope all is well. I am so excited to share this recipe with you all. This dish was bursting with so many fragrant flavours. I felt like I was on a Caribbean Island, the coconut in the rice, the guava jam in the oxtail stew. I’m getting emotional. The exceptional nutritious ingredient that brought the food to life was thyme.
Thyme is very similar to ginger and turmeric. It is antibacterial and anti-fungal, and fantastic at lowering blood pressure and boosting your immune system. I enjoy using thyme because it not only has medicinal properties, but it also boosts mood for sure.

(Cooking time: 3 hours)
Serves: 4 

Ingredients:

(Oxtail stew)

  • 1 packet of Halal oxtail pieces
  • 1/2 diced red pepper
  • 1/2 diced green pepper
  • 1/2 diced yellow pepper
  • 1 red onion diced
  • 1 white onion diced
  • 1 spring onion diced
  • Juice of 1/2 a lime
  • 1 dry beef stock cube
  • Fresh thyme stalks
  • Soy sauce
  • Ketchup
  • Very lazy garlic
  • Balsamic vinegar
  • Guava jam
  • Jamaican seasoning
  • All-purpose Caribbean seasoning
  • Sea salt
  • Water
  • Golden mountain seasoning sauce

(Caribbean salad)

  • Carrots
  • Peppers (red, green and yellow)
  • Red cabbage
  • Juice of 1/2 a lime
  • Light mayonnaise
  • Squeezy mustard
  • Guava jam
  • Plaintain

(Rice and peas)

  • 2 cups of basmati rice
  • 3 cups of water
  • 2 sachet of Tropical island 100% pure creamed coconut
  • 1 scotch bonnet
  • 1 white onion
  • Jamaican seasoning
  • All-purpose Caribbean seasoning
  • 2 spring onions
  • 1 tin of kidney bean
  • Fresh thyme stalks

Instructions:

  1. Firstly, prepare the Caribbean coleslaw, by slicing the peppers and cabbage using a sharp carrot peeler, be very careful using the peeler.IMG_5340
  2. Make the dressing for the coleslaw using five tablespoons of light mayonnaise, one teaspoon of squeezy mustard, lime juice, three tablespoons of water and a tablespoon of guava jam. Mix till all the ingredients come together. Then mix the dressing into the coleslaw.IMG_5343
  3. Next, chop one large spring onion, one red onion and one white onion, brown with some oil in a medium pot on low heat.IMG_5320
  4. Add diced peppers to the pot and let it brown for 5 minutes.IMG_5328
  5. Add the beef stock cube, a tablespoon of soy sauce, one tablespoon of ketchup, one teaspoon of lazy garlic, three thyme stalks, one teaspoon of jerk seasoning, one teaspoon of all-purpose seasoning and lastly one tablespoon of guava jam. Let the sauce simmer for 5 minutes.IMG_5330
  6. While the oxtail marinade is simmering, season the oxtail with a pinch of salt and brown in a frying pan.
  7. Once the oxtail is brown place them in the pot with the pepper and guava marinade, and mix it together. Add one teaspoon of sea salt and a cup of water. Cover the pot and let the oxtail cook on low heat for two hours.IMG_5338
  8. While the oxtail is stewing, prepare the rice and peas. Wash the rice with warm water, rinse it three times. And keep it to one side.
  9. Next heat a large pot with three cups of water, add the tin of kidney beans including the water it was in. Add 2 sachets of cream coconut, one scotch bonnet, largely diced spring onions, one onion (not diced), three stalks of thyme, one tablespoon of Jamaican jerk seasoning, one tablespoon of all-purpose seasoning and one teaspoon of sea salt. Boil the liquid on high heat for 10 minutes till some of the water evaporates.
  10. Once the ten minutes are up, turn the heat low and add the rice to the liquid and boil.IMG_5325
  11. Slice the plantain into medium pieces, and fry with olive oil till golden, finish the plantain in the oven on the grill for a couple of minutes till its golden brown and crispy.IMG_5339
  12. The rice should be cooked, it should be light and fluffy and not wet or mushy.IMG_5334
  13. Once the two hours are up the oxtail should be soft that it melts off the bone. Add one teaspoon of balsamic vinegar and a splash of golden mountain seasoning sauce to the stew and let the excess water evaporate till the stew is thick.

And it’s finally done! IMG_5362

It was a long recipe but it is worth it. Enjoy this Caribbean cuisine with family and friends. They will love it as well.

Thank you for reading,

Shanice Harris x

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