Oxtail & Banana Pottested


1 Large Oxtail cut into pieces
3 medium onions
30 ml butter
2 garlic cloves
1/2 red chilli finely chopped
(I use chilli flakes aprox. tablespoon)
5 whole cloves
5 ml mixed herbs
2 bay leaves
500 ml warm water
salt and pepper to taste
2 ripe bananas
5 medium carrots, cut into strips
12 baby potatoes
250 g Button Mushrooms
1 large tomato, sliced
5 ml Chopped parsley
10 whole small onions

62 ml brown vinegar
20 ml tomato sauce
20 ml chutney
20 ml honey
10 ml medium curry powder

Smeer the pot with the butter and heat the pot. Brain the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and simmer for 15 minutes (if pot is too dry add some of the warm water).
Now add the 500 ml warm water, cover the lid and allow the pot to simmer for 2 hours.
In the meantime mix the ingredients of the sauce and put aside.
After 2 hours pack the bananas on top of the meat and layer the veggies as listed on recipe.
Sprinkle the parsley on the top, and then layer the onions and allow the pot to simmer.
Add the sauce and allow to simmer of a further 30 minutes.

Recipe and Photo: Marna Earle