Nelson Mandela; the world was a better place

On 5 December 2013, the world lost one its most beautiful people. Nelson Mandela left this world a slightly darker place and he, and his work, will be sorely missed by many people. 

He stood for something, was willing and able to speak about this and had the courage to fight for it: “During my lifetime I have dedicated myself to this struggle of the African people. I have fought against white domination, and I have fought against black domination. I have cherished the ideal of a democratic and free society in which all persons live together in harmony and with equal opportunities. It is an ideal which I hope to live for and to achieve. But if needs be, it is an ideal for which I am prepared to die.” "When a man has done what he considers to be his duty to his people and his country, he can rest in peace." So, dear Mr Mandela, rest in peace.

In 1992 interviews were being held to a personal chef. The interview contained just one question: 'Can you cook our home food?' She could and she got the job. Xoliswa Ndoyiya has cooked him the foods that he so much loved ever since as it turns out that Mr Mandela loved his food but most of all he craved the food he had grown up with. One of his favourite dishes is one I share with him: Braised Oxtail. Incredibly moorish, good value for money and a proper winter-warmer. Give it a try, the recipe is easy to follow.

Braised Oxtail

Ingredients:

• 6 ½ pounds oxtail, excess fat removed
• 1 teaspoon paprika
• 1 tablespoon barbecue spice
• 5 large carrots, peeled and sliced
• ½ pound green beans, sliced
• 4 medium potatoes, peeled and quartered
• 1 packet oxtail soup powder
• Salt and (white pepper), to taste

Method:

1. Put the oxtail in a large pot and add just enough water to cover
2. Bring to the boil, then reduce the heat and cook until the water has evaporated
• The meat will start to brown in its own fat
3. Add the paprika and barbecue spice together with enough water to cover the oxtail
4. Cover with a lid and cook over low heat until the oxtail is tender, about 2 hours
• Keep checking that there is still enough liquid to cover the meat, adding more water when necessary
5. Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft, about 30 minutes
6. Season and serve

As they say in Afrikaans

Eet smaaklik

Or, in English

Enjoy