Women in food: Vhutshilo “Vee” Mushwana

Vhutshilo “Vee” Mushwana is a young mom of two who likes spending time in the kitchen creating magic for her family. Her love for food started from a very young age, mostly influenced by her mother.

“I remember how she would cook up a storm on Sundays but also during the festive season. I enjoyed helping her out in the kitchen, obviously running away from doing the dishes *hides*!” she says.

Her mother had a collection of recipe books and quite often Mushwana would find herself reading them, leading her to eventually start to experiment in the kitchen; and that was how it all began.

“My mom often laughs at how I am now responsible for preparing Sunday Lunch and Festive meals,” says Mushwana.

She describes her Instagram platform, @Vees_Cooking, as a long-standing dream that was mostly influenced by her love for food, as well as conversations with friends and family.

“I am a foodie at heart,  interested in creating fun, affordable, and daily meals to share with everyone. Because what’s better than a home-cooked meal?” Mushwana adds.

Find Mushwana’s Oxtail Stew recipe below, and don’t forget to tag us @foodandhomesa #CookingWithFH on Instagram if you made this recipe!

Print Recipe

Oxtail Stew

Lunch, Dinner

By Vhutshilo Mushwana – Serves: 3-4

Prep Time: 20 minutes – Cooking Time: 4 hours – Total Time: 4 hours 20 minutes

This Oxtail Stew by Vhutshilo Mushwana (@Vees_Cooking) is easy to follow and oh-so comforting! Mushwana describes herself as a foodie at heart, and she is interested in creating fun, affordable, and daily meals for everyone. "Because what's better than a home-cooked meal?" she says.

Ingredients

• 1 Kg Oxtail
• Chopped Carrots
• Diced Celery
• 1 Large Red onion, diced.
• Yellow Pepper, diced.
• 2 Cups Liquid Beef Stock
• 1 Tbsp Crushed Garlic
• 1 Tsp Paprika
• 1 Tbsp Cajun Spice
• 2 Tbsp Seven Colours Seasoning
• Black Pepper
• 1 Tsp Tomato Paste
• 1 Tin Canned Tomatoes
• 1 Tsp Sugar
• Chopped Parsley (optional)

Instructions

1

Season Oxtail with black pepper and brown for a few minutes then set aside.

2

In the same pan, add diced onion and yellow pepper and fry for a few minutes until onions are soft.

3

Add in paprika, seven colours seasoning, Cajun spice, celery and carrots and continue frying until well combined.

4

Add in tomato paste, crushed garlic, canned tomatoes, sugar then return the oxtail to the pot and mix thoroughly until well combined.

5

Add in 2 cups of beef stock and bake in the oven for 4 hours at 180 degrees until meat is tender and falls off the bone.

6

Sprinkle fresh parsley and serve with your choice of starch.

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Women in food: Jobin the Foodie

Images: Supplied/Vhutshilo Mushwana