Matt Tebbutt served up a taste of Africa with a Zimbabwean-style braised oxtail with green peppers and chillies on Saturday Kitchen.

The ingredients are: 2 tbsp plain flour, 1kg oxtail on the bone, cut into chunks, 2 tbsp olive oil, 2 onions, diced, 2 green peppers, diced, 3 bird’s eye chillis, chopped, 10 whole garlic cloves, peeled, 2 tbsp curry powder, 2 tbsp tomato puree, 400g tin tomatoes, 1 litre beef stock, 1 bunch fresh thyme, 2 bay leaf, salt and black pepper.

To serve: boiled rice.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.