Oxtail Jollof Risotto

High Protein

2 Servings

35 minutes+

Ingredients:

● 300–400g oxtail, cut into pieces
● 1 small onion, roughly chopped
● 2 cloves garlic, smashed
● 1 tsp thyme
● 1 bay leaf
● ½ tsp whole peppercorns (or ¼ tsp ground)
● 2 Tbsp Kwikish Jollof paste
● Water (to cover)
● Salt, to taste


● ⅔ cup arborio rice
● ~500ml reserved oxtail stock, kept warm
● 1 tbsp butter
● ½ small onion, finely diced
● 1 clove garlic, minced
● ½ cup/jar Kwikish Jollof Paste
● ¼ tsp dried thyme
● Salt, black pepper, and chili flakes — to taste
● Braised oxtail (from above)
● Optional: fresh herbs or scallions, to garnish


Instructions

Jollof Risotto (35 Mins)

 

1. In a saucepan, melt butter and sauté onions and garlic until soft.
2. Add arborio rice and toast for 1–2 minutes.
3. Stir in thyme and a pinch of salt and pepper.
4. Begin adding warm oxtail stock, one ladle at a time, stirring continuously until each is
absorbed.
5. After about 10 minutes, stir in the Kwikish Jollof Sauce and continue cooking while
adding more stock.
6. When rice is al dente and the texture is creamy (~18–20 mins total), stir in the shredded
oxtail.
7. Taste and adjust seasoning. Finish with a little butter if you want extra silkiness.
8. Serve hot, optionally garnished with chopped herbs.

 

Braised Oxtail (2.5-3 hrs)

1. Season oxtail lightly with salt.
2. In a small pot, sear oxtail on all sides until browned (you can skip this step if pressed).
3. Add onions, garlic, thyme, bay leaf, pepper, and enough water to just cover.
4. Add tomato paste if using.
5. Simmer gently, covered, for 2.5–3 hours (or pressure cook for 45–50 mins), until meat is
soft and falling off the bone.
6. Strain and reserve the braising liquid (your oxtail stock) — skim fat if needed.
7. Shred the oxtail meat and set aside. Discard bones.

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