Ingredients
Scale
- 1.5 kg oxtail, cut into sections
- 4 liters water
- 600 g cassava, peeled and cut into chunks (5 cups)
- 500 g potatoes, peeled and cubed (4 medium potatoes)
- 500 g green plantain, cut into pieces (2 medium plantains)
- 300 g corn on the cob, sliced (2 ears)
- 200 g chopped scallions (1½ cups)
- 200 g diced ripe tomatoes (1½ cups)
- 20 g minced garlic (4 cloves)
- 15 g chopped fresh cilantro (1 cup)
- 10 g ground cumin (2 teaspoons)
- 2 bay leaves
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)