Slow-Braised Classic · Oxtail Stew

Mogatla (Oxtail Stew)

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Mogatla takes its name directly from the Setswana word for tail, and the dish is prized precisely for the gelatinous richness that only slow-cooked tail bones can produce.

Oxtail is browned and then braised for hours with tomatoes, onion, garlic and bay leaves until the meat slips off the bone and the sauce turns thick and glossy. Around Kasane it's a hearty option at lodge dinners and local eateries, served over pap or rice.

Why it's made this way: Nothing from cattle goes to waste in Setswana cooking, and the tough, bony tail cut becomes, after hours over the fire, one of the richest dishes on the table.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.