Father’s Day is a time to celebrate the special men in our lives and the cherished memories we’ve made with them. Lizette, the Head of Human Resources at Tindlovu Group, has a heart-warming story about her shared love for cooking with her father, which brought their family closer together.
Lizette’s dad was a grill master, and Saturday nights were dedicated to delicious braais. But it was on Sundays that Lizette’s dad truly shined in the kitchen, preparing a mouth-watering oxtail and banana potjie that became a family favourite. Initially sceptical about the addition of bananas to a savoury dish, Lizette and her siblings soon discovered that the banana was the secret ingredient that elevated the potjie’s flavour.
The process began with the potjie pot coated in butter and heated to perfection. The oxtail was braaied to acquire a rich, smoky flavour. Onions, cloves, herbs, bay leaves, salt, and pepper were added to the pot and braaied, with warm water sprinkled in if needed. The anticipation grew as the potjie simmered for two hours, and Lizette’s father prepared a tantalizing sauce on the side.
After two hours, the potjie was layered with surprises. Slices of ripe bananas provided a delicate sweetness, while vegetables like carrots, baby potatoes, and a sliced tomato added vibrancy. Freshly chopped parsley and whole cocktail onions added freshness and flavour. The potjie simmered for another hour before the grand finale, when the sauce was poured in, bathing every nook and cranny in its rich, tangy flavours.
Finally, after three and a half hours, the masterpiece was unveiled. The family gathered around the potjie, realizing that their initial scepticism was unfounded. The banana had worked its magic, perfectly balancing the savoury richness of the oxtail and vegetables. Each bite was a revelation, a symphony of flavours that delighted their palates.
Lizette’s father’s culinary process taught her the importance of food in bringing a family closer. Inspired by him, she pursued a career fostering a sense of community and belonging within the workplace. On this Father’s Day, let us pay tribute to the memories and traditions passed down by remarkable men like Lizette’s father.
At Tindlovu Group, they embrace togetherness, collaboration, and culinary excellence. Lizette’s oxtail and banana potjie recipe, a gift from her father, represents love, warmth, and joy shared through a meal. They invite everyone to try this remarkable dish and experience its magic first-hand.
This Father’s Day, let’s create memories, share stories, and indulge in delicious food to honour the special men in our lives. Tindlovu Group celebrates family and food, creating extraordinary moments of joy and connection.
Happy Father’s Day from Tindlovu Group, where family and food come together to create extraordinary moments.
Oxtail & Banana Potjie Ingredients:
- 1.5 kg oxtail, cut into pieces
- 3 medium onions, finely sliced
- 2 ripe bananas, sliced
- 5 medium carrots, cut into strips
- 12 baby potatoes
- 1 large tomato, sliced
- 5 ml chopped parsley
- 10 whole cocktail onions
- 1 teaspoon finely chopped garlic
- 30 ml buter
- 5 whole cloves
- 5 ml mixed herbs
- 2 bay leaves
- 500 ml warm water
- Salt and pepper to taste Sauce:
- 62 ml brown vinegar
- 20 ml tomato sauce
- 20 ml chutney
- 20 ml honey
- 10 ml medium curry powder
- Coat the pot with buter and heat it.
- Braai (grill) the oxtail over medium heat for about 15 minutes, until nicely browned.
- Add the sliced onions, cloves, mixed herbs, bay leaves, salt, and pepper to the pot with the oxtail. Continue to braai for a further 15 minutes. If the pot starts to dry out, add some warm water to prevent sticking.
- Pour the 500 ml of warm water into the pot, cover it with the lid, and allow the potjie to simmer for about 2 hours. This will ensure the oxtail becomes tender and full of flavour.
- While the potjie is simmering, prepare the sauce by mixing the brown vinegar, tomato sauce, chutney, honey, and medium curry powder together in a separate bowl. Set the sauce aside for later.
- After 2 hours of simmering, carefully place the sliced bananas on top of the oxtail in the pot. Arrange the carrots, baby potatoes, and tomato slices in layers, following the order listed in the ingredients.
- Sprinkle the chopped parsley over the top layer of vegetables, then add the whole cocktail onions. Allow the potjie to simmer for an additional 1 hour, or until the vegetables are tender.
- Finally, pour the sauce over the contents of the potjie and let it simmer for another 30 minutes, allowing all the flavours to meld together beautifully. Serve the oxtail and banana potjie hot, straight from the pot. The succulent oxtail, infused with the sweetness of the bananas and complemented by the flavours of the vegetables and aromatic sauce, will leave your taste buds tingling with delight. This recipe is not only a delicious homage to Lizette’s father but also a celebration of the joy of cooking and sharing meals with loved ones. Whether you’re gathering with family or friends, this oxtail and banana potjie is sure to create lasting memories and bring everyone closer together. Enjoy the flavours and the love that goes into every bite. Happy cooking and Happy Father’s Day from Tindlovu Group!