If maize had an elite cousin its name would be polenta. Home cook Lihle Mahambehlala makes a creamy polenta with the age-old South African favourite, Cape Malay curried oxtail.
Oxtail is one of those timeless dishes South African meat lovers would never get tired of. Fragrant, supple, melt-off-the-bone tail bone beef cuts are just what the doctor ordered to keep you comfortable and safe at home.
Polenta originates from Italy and is made of yellow, pulverized corn. It is traditionally served as a mashed side dish.
‘Food transports you to places you’ve never been,’ says foodie student
Oxtail
INGREDIENTS
2 kg oxtail
Breyani mix (contains: fennel seeds, bay leaves, cloves, cardamom and cinnamon sticks)
1 tin tomato paste
1 sachet curry sauce
1 onion
1 green pepper
Garlic and ginger paste
1 can of peeled diced tomatoes
1 red chili
3 mutton stock cubes
A sprig of rosemary
1 tbsp jeera powder
1 tbsp masala
1 tbsp flour
Salt and Pepper
METHOD
- Dust oxtail with flour, salt and pepper.
- In a large pot, add a little oil and brown the oxtail on all sides.
- Add breyani mix, masala, jeera powder and tomato paste and stir for a minute.
- To 1 litre of water, dissolve three stock cubes and pour over meat.
- Add a can of tomatoes and stir.
- Let simmer on medium heat for three hours.
Creamy Polenta
INGREDIENTS
250g polenta
2 cups of water (500ml)
1 cup of cream
1 cup of cheddar cheese
METHOD
- In a pot let 2 cups of water boil (add teaspoon of salt, knob of butter and 1 bay leaf).
- Gradually add polenta while stirring with a whisk.
- Cook for 20 minutes under low heat making sure to stir every 5 minutes.
- Add your cream and cook for a further 10 minutes.
- When it’s all done, add a knob of butter and cheese and mix until smooth!
Optional: add light herbs like parsley, coriander or basil.
‘Food transports you to places you’ve never been,’ says foodie student
