Ghanaian Rice with Oxtail Stew Recipe

1 hour

Cooking time

Ghanaian

Cuisine

Dinner

Meal Type

Medium

Difficulty Level

Ingredients

2 cups long grain rice
4 cups water
½ teaspoon salt
1kg oxtail (cut into pieces)
½ cup vegetable oil or palm oil
1 large onion (chopped)
5 medium tomatoes (blended)

2 tablespoons tomato paste
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 scotch bonnet pepper (optional)
1 seasoning cube (optional)
1 teaspoon salt (adjust to taste)
2 cups water or stock

Directions

Step 1 : Measure and Rinse the Rice Thoroughly

Start by measuring two cups of rice into a bowl and rinsing it under cold running water. Gently rub the grains together to remove excess starch and impurities. Repeat until the water runs clear. Proper rinsing ensures the rice cooks into fluffy, separate grains instead of becoming sticky. Drain completely using a sieve and set aside. This step is essential for achieving the perfect texture that pairs beautifully with the rich oxtail stew.

Step 2 : Cook the Rice Until Soft and Fluffy

Place a pot on medium heat and add four cups of water along with a pinch of salt. Bring to a boil, then add the rinsed rice. Stir briefly, reduce heat, cover, and cook for 15–20 minutes. Avoid frequent stirring. Once the rice is tender and the water is absorbed, remove from heat and let it rest before fluffing with a fork.

Step 3 : Clean and Prepare the Oxtail

Wash the oxtail thoroughly under running water. Remove any excess fat or debris. Proper cleaning ensures the meat is ready for cooking and enhances the overall taste of the dish.

Step 4 : Season the Oxtail for Flavor

Place the oxtail in a bowl and season with salt, garlic, ginger, and seasoning cube. Mix thoroughly to ensure all pieces are well coated. Allow it to marinate for at least 20–30 minutes so the flavors penetrate deeply into the meat.

Step 5 : Cook the Oxtail Until Tender

Transfer the seasoned oxtail into a pot, add a little water, and cook on medium heat until tender. This may take about 45 minutes to 1 hour. The process also produces a flavorful stock that will enhance the stew.

Step 6 : Fry the Oxtail for Rich Texture

Heat oil in a pan and fry the cooked oxtail pieces until browned on the outside. This step adds depth of flavor and improves the texture of the meat. Set aside after frying.

Step 7 : Blend Tomatoes and Aromatics

Blend fresh tomatoes with onion, garlic, ginger, and pepper into a smooth mixture. This forms the base of the stew and contributes to its rich flavor and color

Step 8 : Heat Oil and Sauté Onions

Place a pot on medium heat and add oil. Once heated, add chopped onions and sauté until soft and fragrant. This builds a strong flavor base for the stew.

Step 9 : Add Tomato Mixture and Cook Thoroughly

Pour the blended mixture into the pot and cook until thickened and oil begins to separate. Stir occasionally to prevent burning. This step is key to achieving a rich stew.

Step 10 : Add Tomato Paste for Depth

Add tomato paste and cook for a few minutes. This enhances the stew’s color and intensifies its flavor profile.

Step 11 : Add Oxtail and Stock

Return the fried oxtail to the pot and add some of the reserved stock. Stir well to combine and ensure the meat is fully coated with the stew.

Step 12 : Simmer to Develop Rich Flavor

Allow the stew to simmer for 20–30 minutes, stirring occasionally. This step allows the flavors to blend and the stew to thicken to the desired consistency.

Step 13 : Adjust Seasoning and Serve

Taste and adjust seasoning as needed. Serve hot with fluffy rice and enjoy this rich Ghanaian dish.