Mogatla

Mogatla, which means "oxtail" in Setswana, is a stew popular in Botswana. Because of its significant roots in Botswana's culture, it may be considered a national comfort dish. The majority of Batswana make a living by raising and selling cattle, and they keep the less expensive parts, such as the tail, for special occasions. It takes a while for the meat to become soft, but it's well worth the wait. This is a well-known oxtail stew. Add in the matlebekwane dumplings and you've got yourself a great supper.

Ingredients:

1 package oxtail,1 white onion chopped,2 large tomatoes sliced,2 tablespoons tomato paste,1 beef stock cube,1 clove garlic minced,2 tablespoons cooking oil divided, Salt and pepper to taste

Instructions:

• Brown the oxtail in 1 tablespoon of oil in a stockpot, then set aside the oxtail
• Add in the remaining oil and saute the onions until soft
• Add in the tomatoes, garlic, and paste and mix together
• Add back in the oxtail and the beef stock cube and cover with water
• Cover and simmer until the meat is tender, this can take a couple of hours.
• Add salt and pepper to taste.
• If making the dumplings, add them in the boiling stew about 30 minutes before the end of the cooking time.