Isobho (Soup With Oxtail) Recipe

Name: Isobho (Soup With Oxtail)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oxtail, about 2 1/2 pounds, cut in 1-inch slices; 6 cups water; 2 large carrots, peeled and sliced; 1 medium onion, sliced; 1/2 sweet red pepper, cored and chopped; 1/2 sweet yellow pepper, cored and chopped; 1/4 cup chopped scallions; 1 2-inch piece fresh ginger, peeled and diced; 2 tablespoons turmeric; 1 large ripe tomato, chopped; Salt to taste

Servings: persons

1 oxtail, about 2 1/2 pounds, cut in 1-inch slices
6 cups water
2 large carrots, peeled and sliced
1 medium onion, sliced
1/2 sweet red pepper, cored and chopped
1/2 sweet yellow pepper, cored and chopped
1/4 cup chopped scallions
1 2-inch piece fresh ginger, peeled and diced
2 tablespoons turmeric
1 large ripe tomato, chopped
Salt to taste

1
Rinse the oxtail pieces and place them in a 4-quart saucepan.
2
Add the water, bring to a boil and cook over medium heat, covered, about 2 hours.
3
Add the carrots, onion, peppers and scallions.
4
Mix the ginger, turmeric and tomato together and stir into the pot.
5
Cover and continue cooking another hour.
6
Skim excess fat from the surface of the soup.
7
Season to taste with salt.
8
Remove the meat from the soup.
9
Serve the meat first with mealie meal porridge (see recipe), and then serve the soup.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 oxtail, about 2 1/2 pounds, cut in 1-inch slices, 6 cups water, 2 large carrots, peeled and sliced, 1 medium onion, sliced, and more.

Yes, Isobho (Soup With Oxtail) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Isobho (Soup With Oxtail)

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