Mothered Oxtail Stew with Scotch Bonnet & Pimento

Mothered oxtail stew is pure love in a pot. This recipe is inspired by my friend Nicola’s childhood memories of her mum tending to her stew for hours in Malawi. A mothered dish, it gives back as much love as you show it. This method of cooking is reminiscent of potjiekos (pronounced poy-kee-kos), which is enjoyed across southern Africa, from South Africa to Namibia. Those dishes typically include meat on the bone, vegetables and spices simmered in three-legged, cast-iron cauldrons set atop an open flame. Here the allspice and scotch bonnet create a fragrant and spicy sauce that is satisfying and comforting.