Queue de Boeuf Pinon (Oxtail Pinon)

Ingredients:

1kg oxtail
200ml n'toutou
500g gari (cassava semolina)
1 small tin tomato purée
1 fresh tomato, diced
1 onion, diced
250ml oil
freshly-ground black pepper, to taste
2 bouillon cubes
2 hot chillies (Scotch bonnets or Habaneros), finely chopped

Method:

Joint the oxtail, place the pieces in a large pan and pour in 1l water. Stir in the n'toutou, bring to a boil, reduce to a simmer, cover and cook for 60 minutes or until the meat is thoroughly cooked and tender. Remove the meat from the pan but reserve the broth.

Heat the oil in a second pan, add the oxtail pieces and fry until nicely browned all over. Remove with tongs and set aside.

Add the tomato, chillies and onion to the oil remaining in the pan and fry for about 5 minutes, or until the onion is soft and translucent. Stir in the tomato purée and crumble over the bouillon cubes then season to taste with black pepper.

Fry until the tomato purée darkens then take off the heat and turn into a bowl. Allow to cool then work in the gari with your hand to blend.

Make the beef broth up to 1.5l with water. Pour into a pan and bring to a boil. Take off the heat then gradually work into the gari mixture until you have a smooth paste (this is the pinon).

Form into large balls and serve with the oxtail pieces.