Best 2 Akwa Traditional Yemeni Oxtail Stew Recipes

Akwa, which means literally "meat of the day," is a dish as rich and diverse as the land from which it originated. It is a traditional Yemeni stew typically made with lamb, beef, or oxtail, but this recipe features oxtail, slow-cooked until fall-off-the-bone tender in a flavorful broth infused with aromatic spices like cardamom, cinnamon, and cumin. The addition of okra and tomatoes gives the stew a slightly tangy and vegetal quality, while fenugreek adds a subtle bitterness that balances the richness of the meat. Served with rice or bread, Akwa is a hearty and comforting dish that showcases the vibrant flavors of Yemeni cuisine.

In addition to the traditional Akwa recipe, this article also includes an alternative vegetarian version made with a combination of vegetables and jackfruit, which mimics the texture of oxtail. There's also a recipe for Akwa fatteh, a layered dish consisting of rice, stewed meat, and toasted pita or flatbread, topped with a tangy yogurt sauce. And for those who love the unique flavor of fenugreek, there's a recipe for fenugreek and tomato sauce, which can be served with rice, meat, or vegetables. Whether you're a fan of traditional meat stews, vegetarian dishes, or layered casseroles, this collection of Akwa recipes offers something for every palate.

Let's cook with our recipes!

'AKWA - TRADITIONAL YEMENI OXTAIL STEW

'akwa - Traditional Yemeni Oxtail Stew image

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan.

Provided by Um Safia

Categories Stew

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 1/2 lbs oxtails, cut into pieces
1 tablespoon black peppercorns
1 teaspoon black peppercorns
2 teaspoons caraway seeds
1/2 teaspoon cardamom seed
1/2 teaspoon saffron thread
1 teaspoon ground fenugreek
1 1/2 teaspoons turmeric
salt
2 large ripe tomatoes, peeled & chopped
1 3/4 lbs white pearl onions
10 garlic cloves, lightly crushed

Steps:

Rinse the oxtail, then place in a large casserole & cover with water. BRing to a gentle boil over a medium heat. Reduce the heat to low & skim the surface of any foam until there is very little left.
Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
Add the tomatoes, onions, garlic & spice mix to the oxtail. Bring to a boil, then reduce the heat to as nlow as possible - you may find a diffuser useful for this. Cover tightly & keep on a gentle simmer for 3 hours.
Uncover & continue to cook until the meat is incredibly tender, for another 5-6 hours - you will see the meat falling off the bone when it hits this point and it is ready to serve!
To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.

Nutrition Facts : Calories 89.1, Fat 0.6, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 20.4, Fiber 4, Sugar 7.3, Protein 2.7

EASY OXTAIL STEW

Easy Oxtail Stew image

This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.

Provided by latricia jones

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

Steps:

Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g

Tips:

Choose the right oxtail: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.

Soak the oxtail: Soaking the oxtail in cold water for several hours or overnight will help to remove any impurities and make the meat more tender.

Brown the oxtail: Browning the oxtail before stewing it will help to develop the flavor and color of the dish.

Use a good quality broth: The broth is an important part of the stew, so use a good quality broth that is flavorful and has a rich body.

Add vegetables: Vegetables add flavor, color, and nutrients to the stew. Some good vegetables to use include carrots, celery, onions, and potatoes.

Season the stew: Season the stew with salt, pepper, and other spices to taste. Some common spices used in Yemeni oxtail stew include cumin, coriander, and turmeric.

Simmer the stew: Simmer the stew for at least 2 hours, or until the meat is tender and the vegetables are cooked through.

Serve the stew: Serve the stew hot over rice or with bread.

Conclusion:

Akwa is a delicious and hearty traditional Yemeni stew that is perfect for a special occasion or a cold winter day. Made with oxtail, vegetables, and a flavorful broth, this stew is sure to warm you up and fill you up. So next time you're looking for a new and exciting dish to try, give Akwa a try. You won't be disappointed!