The combination of coconut cream, cowpeas leaves and oxtail is a dish that brings together the creaminess of coconut the earthiness of cowpea leaves and the richness of oxtail. Cowpeas leaves are a popular vegetable dish among Kenyan communities especially the Kamba community and are popularly known as kunde. The leaves are cooked mixed with other vegetable such as spinach and managu (African nightshade) or other traditional green leaves or cooked on their own.

Cow peas leaves are highly nutritious, packed with vitamins, minerals, and dietary fiber. Available year-round in Kenya, the leaves are a good source of protein and calcium. However the leaves have a slightly bitter taste that adds depth to the overall flavor profile of the dish. But if you do not like the bitterness, you can blanch them first and throw away the liquid before frying them. You can also cook the leaves in milk or add coconut cream to reduce the bitterness.

Oxtail, on the other hand is a culinary gem derived from the tail of a cow. It is renowned for its rich and gelatinous meat. For better result, the oxtail is often slow-cooked or braised to achieve tender, succulent results. I use electric pressure cooker to slow cook my oxtail. For a flavorful oxtail, marinade with spices before cooking and/or slow cook with spices and seasonings.

How to make coconut creamed cowpeas leaves with oxtail

What you will need

• Cowpeas leaves (greens) washed and chopped
• Spinach washed and chopped
• coconut cream/milk (1 cup)
• oxtail (1 kg)
• Red onion, chopped
• Tomatoes, chopped
• Spices (garlic, ginger, cumin, coriander, cayenne pepper)
• salt to taste
• Cooking oil

Cooking the Oxtail

To create coconut creamed cowpeas leaves with oxtail, the oxtail is first marinated to infuse it with flavors. It is then simmered or slow cooked for about an hour. For better result add spices such as ginger and garlic while boiling the oxtail. This slow-cooking process makes the oxtail incredibly tender and allows the flavors to meld together, creating a tantalizing base for the dish.

Cooking the coconut creamed cowpeas leaves

First blanch the cowpeas leaves in hot water or boil them slightly in salty water to reduce their bitterness and enhance their vibrant green color. Then sauté them with onions, tomatoes and your favorite spices such as cumin, coriander, and turmeric powder. Once the greens are cooked, add coconut cream and cook of a few minutes. The coconut cream gives the dish a rich flavor and also an infusion of a Kenyan coastal flair that you will surely love. You can also use coconut milk instead of the cream and the result will be the same, a tantalizing dish with a Kenyan coastal flair.

You can choose to combine the cooked oxtail with the coconut creamed cowpeas leave or sauté it with onion, tomatoes and spices and serve as a side dish. The result will be delightful dish that will transport your taste buds to exotic destinations. This dish is best enjoyed with rice, chapati (flat bread) or ugali.

Coconut-creamed cowpeas leaves with oxtail

Course: Kenyan CuisineCuisine: KenyanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

67

kcal

Slow cooking time

1

hour

Total time

40

minutes

Coconut-creamed cowpeas Leaves with Oxtail is a tantalizing dish that combines the flavors of tender oxtail and nutritious cowpeas leaves in a coconut cream. This recipe, deeply rooted in Kenyan cuisine, is delightful and delicious for lunch or dinner with family.

Ingredients

• 2 Bunches cowpeas leaves (greens) washed and chopped

• 1 Bunch Spinach washed and chopped

• 1 cup coconut cream/milk

• 1 kg (2 pounds) oxtail, cut into pieces and washed

• 1 Red onion, chopped

• 4 Tomatoes, chopped

• 4 clove garlic, minced

• 1 small piece ginger, minced

• 1/2 tsp cayenne pepper powder
  

• 1/2 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• Salt to taste

• Cooking oil

• Black pepper to taste

Directions

• Step 1: Cooking the oxtail
• Marinate the oxtail with preferred seasoning to infuse flavors, about 30 minutes. Alternatively boil straight away and throw in some chopped garlic and ginger.
• Boil in medium high heat or use a slow cooker to boil the oxtail, this may take about 1hr and 30 minutes or 2 hours depending on what you use to boil. If using a pressure cooker, this will take about 40 minutes.
• Remove from heat and set aside.
• If cooking separately, sauté chopped onion until slightly brown then add tomatoes and cook until well cooked,
• Add salt, and other seasonings to the tomato mixture before adding the boiled oxtail.
• Add the boiled oxtail then simmer for about 5 minutes to let the meat infuse all the flavors in the mixture. Ensure that you stir occasionally.
• Skip steps 4, 5, and 6 if you want to mix the boiled oxtail with the cowpeas leaves.
• Step 2: Cooking the cowpeas leaves
• First blanch the cowpeas leaves in hot water or boil them slightly in salty water to reduce their bitterness and enhance their vibrant green color.
• Sauté the onions until translucent then add chopped tomatoes, cook until the tomatoes are well cooked.
• Add your favorite spices such as cumin powder, coriander powder, and turmeric powder, chilli and salt to taste, stir and simmer for about 2 minutes.
• Add the blanched cowpeas leaves and cook while covered while stirring occasionally.
• Add the chopped spinach and stir well then cook on medium low heat for about 5 minutes
• Add the coconut cream and stir well to mix, then cook for 3 more minutes
• Remove from heat and serve with the oxtail as a side dish and your favorite accompaniment.