Oxtail Stew & Samp and Beans


By: Dorah Sitole

Prep & Cooking time: 3½ hours

Serves: 6


  • 1.5kg SPAR Oxtail
  • 4 tablespoons (60ml)
  • SPAR Sunflower Oil
  • 2 medium onions, chopped
  • 1 clove garlic, crushed
  • 2 red peppers, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons curry powder
  • 2 cups (500ml) SPAR Beef Stock
  • 1 x 410g can SPAR Whole Tomatoes
  • 4 carrots, cut into rings
  • 4 medium potatoes, cubed
  • 250g green beans, sliced
  • Salt and pepper


  1. Heat oil in a large, heavy-based saucepan over moderate heat. Fry oxtail until brown on all sides. Add onions, garlic, peppers and spices, and fry for 10 minutes.
  2. Add stock and simmer for 2 hours. Add tomatoes, carrots, potatoes and green beans. Season with salt and pepper, and cook for another hour. Add more liquid if required.
  3. Serve with samp and beans.

Samp and Beans

Prep & Cooking time: 3 – 4 hours

Serves: 6


  • 4 cups SPAR Samp & Beans
  • 8 cups (2l) water
  • Salt
  • 100g SPAR Butter


  1. Place samp and beans, and water in a saucepan, and bring to the boil.
  2. Reduce heat and add salt.
  3. Simmer for 3–4 hours, adding water if necessary.
  4. Add butter and mix. Serve with oxtail stew.


  • Soak samp and dry beans in water overnight to cut down on cooking time. This also saves gas or electricity.
  • For a less expensive meat dish, substitute oxtail with stewing beef and cook for 1½ hours


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