Oxtail Jollof Risotto with Kwikish Sauce & Oxtail Stock

Ingredients

• 300–400g oxtail, cut into pieces
• 1 small onion, roughly chopped
• 2 cloves garlic, smashed
• 1 tsp thyme
• 1 bay leaf
• ½ tsp whole peppercorns (or ¼ tsp ground)
• 1 tsp Kwikish tomato paste
• Water (to cover)
• Salt, to taste
• ⅔ cup arborio rice
• ~500ml reserved oxtail stock, kept warm
• 1 tbsp butter
• ½ small onion, finely diced
• 1 clove garlic, minced
• ½ cup Kwikish Jollof Sauce
• ¼ tsp dried thyme
• Salt, black pepper, and chili flakes — to taste
• Braised oxtail (from above)
• Optional: fresh herbs or scallions, to garnish