Some people get a little weird about cooking with oxtail – which I sort of get, sort of (I’m being a little polite), but they wouldn’t have an issue with oxtail soup from a can, and it tastes way better when you make it fresh.

Everyone knows, anything you cook low and slow, on the bone, is gonna be awesome, this African oxtail stew recipe is no different.

In terms of the country of origin for this oxtail stew recipe, I could have gone British, it’s very traditional. Oxtail is a fascinating ingredient, used all over the world and Sub-Saharan Africa in particular is a massive consumer and I love African cuisine, which is only going to get more popular, plus it has some spice, which = winner. I’ve tried a few and this one is from Zimbabwe.

I’ve said it’s really easy and it is. 30 mins prep and then let is sit in the oven for 3 hours. Before we get going, whack the oven on full and pop a cast iron casserole dish in there – do this first, put the kettle on too for beef stock.

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Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

The post Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain? appeared first on National Dish.

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

Cooking Himalayan food is nowhere near as difficult as climbing Mount Everest but the result is equally enjoyable…ok, safer.

Dal Bhat (Lentil Rice) could be argued as a side dish here in the UK rather than a main and the meat eaters among you will probably want something else other than lentils and rice. To help you why not add in a Nepalese Lamb Pakku (in Nepal they would use mutton/goat) which you can prepare at the same time and uses some of the base spices from this dish – although on a much grander scale, seriously, it’s mental.

You’ll appreciate that rice forms part of the staple diet for much of the world, especially those areas that are heavily impoverished. Our western bodies aren’t geared up for such an energy rich diet, so for those of you wishing to manage that, I’ve replaced the rice with cauliflower rice – which quite frankly, adds to this dish. Don’t forget, the lentils carry a fair old whack of carb energy themselves, so this avoids doubling up.

But, if you must use rice, use white basmati rice – why not give this one a whirl first eh?

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