Oxtail Soup

Soup is a staple of cold evening menus but it is also a big part of life in hot climates. Hot and very spicy soup actually helps lower our body temperature by forcing the eater to sweat profusely. This may explain many Africans' love of spicy stews. This oxtail soup is quite simple (no hard-to find-ingredients) can be as spicy as you want it to be. This version is, I believe, moderately so. Enjoy!

Oxtail Soup

Ingredients

• 500 g of oxtail (or stewing beef)
• 1.5 liters (6 cups) of water
• 1 large onion
• 2 cloves of garlic
• 2 to 3 chilies
• 1 teaspoon of ground pepper
• 2 to 3 bay leaves
• 2 large carrots, peeled and cut in large chunks
• 2 medium potatoes, cut into quarters
• Salt
• 1/2 cup of vermicelli or capellini broken into tiny pieces
• 2 to 3 coriander leaves for garnish

Preparation

1. Place oxtail and water into a large pan and bring to a boil
2. Mix onion, garlic, chilies and ground pepper into a paste
3. Add to boiling soup and salt to taste
4. Add bay leaves and reduce temperature to simmer, covered for 1 1/2 hours
5. Add carrots and potatoes and cook for 30 mns
6. Add vermicelli and cook for 10 mns
7. Garnish with coriander leaves and serve hot.