Braised Ox-tail staffed Ugali with creamy spinach puree

Malachi Wanyoike
Dec 10, 2025
3 min read

Updated: Feb 2

# Indulge in Braised Oxtail Stuffed Ugali with Creamy Spinach Puree

## A Taste of Home with an Elegant Twist

You know that feeling when you’re craving something deeply Kenyan, something that smells like Sunday lunch at shosho’s? But your taste buds are also whispering, “Treat us, baba, we’ve been good”? That’s exactly how this Braised Oxtail Stuffed Ugali with Creamy Spinach Puree was born. I wanted nyama choma-level satisfaction, but I wanted to make it slow-cooked, silky, and… extra.

The Star of the Show: Oxtail

Let’s start with the star: the oxtail. We’re talking fall-off-the-bone, gelatinous, “I need a third helping” oxtail. I browned those beautiful ringed pieces in hot oil until they sang, then gave them a long, slow braise with onions, garlic, ginger, a stick of cinnamon (trust me), star anise, and a splash of red wine (or Royco beef cube stock if you’re keeping it 100% digs). I added tomatoes and just enough beef stock to swim in. Four hours later? Pure magic! The meat was so tender it surrendered with a gentle stare, and the sauce reduced into this glossy, sticky, deeply savory gravy that coats your soul.

The Unexpected Twist: Stuffing the Ugali

Now, here comes the plot twist: instead of serving the oxtail on the side like a normal human, I decided to stuff it INSIDE the ugali. Yes, you heard me! I cooked the ugali a little softer than usual—still firm enough to hold shape, but creamy enough to mold. Once it cooled slightly, I rolled out the ugali and tightly rolled it with shredded oxtail and that life-changing gravy. Then, I coated it with panko and deep-fried it to give it a delicious Kenyan vibe. After ten minutes back in the oven to crisp the outside, boom! I had a golden ugali tube that leaked rich oxtail perfume when you sliced through it.

The Creamy Spinach Puree: The Perfect Accompaniment

Now, let’s talk about the creamy spinach puree. That’s the elegant side chick that ties the whole plate together. I sautéed fresh spinach with onions, garlic, a touch of fresh cream, and the secret weapon: a spoon of the oxtail braising liquid. I blitzed it until it was velvet-smooth, seasoning it with just salt and white pepper. It’s the cool, lush green puddle that balances the deep intensity of the oxtail and gives the plate that restaurant polish, while still tasting like home.

Plating Perfection

Plate it up! One (or two, no judgment) oxtail-stuffed ugali sits proudly in a swirl of emerald spinach puree, with extra braising sauce drizzled like it’s art. Maybe add a little fresh dhania on top for the photo (and for flavor, duh).

The First Bite: A Culinary Journey

First bite? The crisp ugali crust gives way to steaming, gravy-soaked maize flavor, then BOOM: melting oxtail that’s been flirting with spices for hours. Dip into the creamy spinach, and suddenly you’re floating somewhere between a high-end Nairobi restaurant and your auntie’s kitchen in Kisumu.

A Dish Worth Celebrating

This is what happens when you take a Kenyan staple and give it a slow, loving hug. It’s still ugali. It’s still oxtail. But now it’s wearing its Sunday best. Would I make this every weekend? Maybe not (my gas cylinder is judging me). But for a special dinner, for Christmas, or for when you want to impress everyone at the table? Absolutely!

Share the Love

Tag a friend who needs this kind of love on their plate! And if you try it, slide into my DMs with photos. I need to see those ugali volcanoes in action.

The Perfect Pairing: Drinks to Complement Your Dish

When it comes to pairing drinks with this delightful dish, think about refreshing options. A chilled glass of white wine or a light beer can enhance the flavors beautifully. If you prefer non-alcoholic options, a zesty ginger ale or a fresh fruit juice can also do wonders. The goal is to balance the richness of the oxtail with something crisp and refreshing.

Cooking Tips for Success

To ensure your Braised Oxtail Stuffed Ugali turns out perfectly, here are some handy tips:

Choose Quality Ingredients: Fresh, high-quality oxtail and vegetables make a huge difference.
Don’t Rush the Braise: Allow the oxtail to cook slowly. This is where the magic happens!
Experiment with Flavors: Feel free to add your favorite spices or herbs to the braising liquid for a personal touch.
Practice Your Ugali Technique: Getting the right consistency for ugali takes practice, but it’s worth it!

Conclusion: A Culinary Adventure Awaits

So there you have it! This Braised Oxtail Stuffed Ugali with Creamy Spinach Puree is not just a meal; it’s a culinary adventure. It’s a dish that brings together tradition and innovation, comfort and elegance. I can’t wait for you to try it and experience the joy it brings.

Yours in full-bellied glory,

m-Pishi 🧡