Food

Oxtail and butter beans recipe , not the Guyanese 4 day method, lifted from the interwebz. You need a Dutch pot. Here goes;

Ingredients

• 1 can lima/butter beans
  
• 4lb oxtail trimmed
  
• 2 large onions chopped
  
• 3 spring onions chopped
  
• 4 garlic cloves smashed
  
• 3 carrots chopped
  
• 1 bunch fresh thyme
  
• 2 tablespoons red pepper flakes or 1 scotch bonnet pepper seeds included
  
• 4 teaspoons hot paprika
  
• 1 teaspoon garlic powder
  
• 2 bay leaves
  
• 2 tablespoons ketchup*
  
• 1 tablespoon Worcestershire sauce*
  
• 1 tablespoon soy sauce*
  
• 4 cups low-sodium beef broth just enough to slightly cover the oxtail
  
• 1 cup chopped tomatoes
  
• 2 teaspoons tomato paste
  
• 1 tablespoon salt
  
• 1 teaspoon pimento seeds (optional)
  
  

Instructions
Prep cleanse oxtail using freshly squeezed lemon juice, this draws out any residue

1. In a large tub, add oxtail, onions, spring onions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce, pimento seeds, ketchup and Worcestershire sauce
   
2. marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
   
3. Remove the oxtail from marinade. In a large dutch pot heat up enough oil to brown the oxtail. When the oil is hot not burning, place the oxtail in the dutch pot and brown on all sides. Remove the brown oxtail and place in slow cooker. Add enough broth to cover the oxtail. Also toss in the marinade from the chilled tub, tomatoes, and carrots. Set on high and cook for 7-8 hours. Until the meat becomes tender.
   
4. Every hour check on the oxtail and keep slightly covered with liquid.
   
5. At 6 hours, add the beans, tomato paste, and more of beef broth and/or water, if needed. Then simmer uncovered 1 hour, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 1- 2 tablespoons salt and fresh ground black pepper. Serve with rice and peas.
   
6. *Don't forget to remove bay leaves.
   
   

There are Guyanese spices which has Indian influence from her UK colonial past not listed here.

Like many immigrants, the Indians in Guyana prefer the flavors of their homeland: the heavy spices of South India including fenugreek, coriander, cumin, fennel, cinnamon, cloves and hot peppers, in this case the seven-pod pepper or Congo pepper, which is hotter than the habanero and more ribbed

But I reckon it is cassareep from the Amerindian indigenous people of Guyana that makes this dish unique.

*So my guess is substitute out Ketchup, Worcestershire and Soy Sauces from ingredients listed above

https://en.wikipedia.org/wiki/Cassareep