So, you may be asking what’s Oxtail, Lobola and a Makoti?

Oxtail: Oxtail is the culinary name for the tail of cattle.

Lobola: A token of appreciation from the groom’s side to the bride’s side of the family when uniting the two families. The appreciation was shown in an exchange of cattle, but more recently, is often in the form of cash.

Makoti: According to the Oxford dictionary, the word “makoti” means bride, newlywed or daughter-in-law. Although the word originated in the Zulu culture, it’s widely used in South Africa. Mel adapted Makoti’s recipe to cater for using a slow cooker and adding potatoes for her Irish husband.

The Lazy Makoti’s Lobola Oxtail

Serves 6  Preparation 20 minutes 
Cooking time: 8 – 12 hours


Oxtail  – 2,25 kilograms

Flour –  enough to coat the oxtail meat

Oil  – enough to brown the meat

Large onion – two chopped

Garlic – 5 cloves minced

Ginger – 3 centimetre piece, chopped

Carrots – 5, roughly chopped

Tin of tomato puree mixed with 500 ml of hot boiling water (optional)

Tomatoes – 3 peeled and chopped 

Bay leaf – 1 

Potatoes – 3 to 4 chopped into cubes

Thyme – 1 sprig

Red wine – 1 ½ cups as a minimum and “some” wine for the cook

Beef stock – 1 cups

Sea salt and freshly ground black pepper, to taste

Rice or mashed potato or cauliflower rice


  1. Toss the oxtail in the flour until lightly coated.
  2. Heat the oil in a large saucepan and brown the meat thoroughly. Remove from pan and set aside.
  3. Place (pack and stack) the browned meat into the bottom of the slow cooker. 
  4. Add the potatoes, carrots, tomatoes, garlic, ginger, onion, bay leaf and thyme. Add all the liquid ingredients (wine, tomato puree and stock). 
  5. Cook for 8-12 hours until the meat falls off the bone (the oxtail is a fatty meat so I suggest that you use a slotted spoon to dish the contents of the slow cooker into a serving dish or for storage in the fridge.
  6. Serve with mashed potato, rice or cauliflower rice.
  7. Enjoy with a glass of South African wine. Cheers!

Malva Pudding



250ml sugar

1 egg

15 ml soft butter

60 ml apricot jam

250 ml Milk

10 ml vinegar

10 ml vanilla essence

250 ml flour

5 ml bicarbonate of soda


250 ml cream

100g butter

125 ml sugar

60 ml water


  1. Preheat over to 180 degrees Celsius
  2. Beat sugar, eggs, butter and jam until fluffy
  3. Combine milk, vinegar and vanilla
  4. Sift flour and bicarb
  5. Add to mixture alternatively with milk mixture
  6. Pour into greased ovenproof dish and cover with greased tinfoil. Bake for 40-50 min until firm
  7. To make sauce, place all ingredients in a pot and bring to the boil
  8. Remove from oven and pour the sauce over the top
  9. Serve with extra custard, cream or ice cream on the side. 

Posted by Sarah@Kaido

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