Real Trinidad & Tobago Family, Food, Falklore. Stew Oxtail and Melongene (Eggplant) The Deal with Stew Oxtail and Melongene Now, melongene (eggplant) is not much of a favourite among most people, especially the younger folk who sometimes are so accustomed to modern style cooking, Sadly, this is a reality Learn more about your local fruits and vegetables and root crops. Ingredients; 1 1/2 lb Oxtail 2 tbsp green seasoning 1 small onion, chopped 8 celery leaves, chopped 3 cloves garlic, chopped 2 small tomatoes, chopped 1 tsp paprika 1 pimento pepper, chopped 2 medium eggplant, peeled and sliced 1 1/2 cup water 2 tsp. tomato paste 2 tbsp. oil to saute the oxtail, Directions; Season the meat with the green seasoning. Add the tomatoes, onion, parsley, garlic, garlic and pimento pepper. Cover and leave to marinate for 30 minutes. Saute the seasoned oxtail in the oil. Add the water and cover to pressure cook for about 20 to 30 minutes. Add the melongene and leave to cook for another 10 minutes or until soft. Stir in tomato paste. Remove and leave to cool. Serve over rice. Recipe by;- simply trini cooking.
Posted on: Tue, 07 Oct 2014 18:34:25 +0000
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