HM Land Registry is the first place I have ever worked which recognises Black History Month. So when I was approached by one of the Inclusion champions to get involved, a part of me was really keen, but a bigger part of me was apprehensive because I thought: “Who will be interested anyway?”
I am a caseworker at Birkenhead, which as an office and a town is not very ethnically diverse. When this opportunity arose, I considered how I try to live outside of work: purposefully. I saw Black History Month as an opportunity to bring that life mantra to work.
I rose to the occasion, as it were, and made some African food for the office. The reception to the ‘Taste of Africa’ experience completely surprised me. People queued up to taste my food, with genuine interest about what the food was and how it was made. It was a terrific opportunity for me to speak about my African heritage, the women in my family (and my new married family) and our histories.
When we hear the words ‘Black History Month’, we immediately think of the history of slavery and colonialism, and while these are important histories that (re)shape our future, there are other histories that remain largely undocumented. Histories and legacies closer to my heart, which can be found in our family among generations of women in the form of recipes.
In African tradition, recipes are passed down generations through the bonding of women, the mothers teaching their daughters and these same daughters going on to teach their own daughters. These learning exchanges are a passing on of ‘cultural tools’ (to quote the psychologist Lev Vygotsky) as the younger women engage with the ‘more capable’ women and, in the time shared, exchange ideas and ways of thinking about the world. These co-created ideas form values and attitudes and develop into a sense of identity for the younger women within their family, culture, and legacy.
Though thousands of miles away from home, the recipes my grandmother taught my mother, who then taught me, remind me of where I come from and where our family story began – in Zimbabwe. In what would have been (and in many ways still is) a patriarchal society, this is how women built their legacies.
Fast forward to 2018, my mother is the bridge to my grandmother’s legacy (the past) and in her own teachings, which have been influenced by the strides we have made in black history (the present), she passes on our family history to me (the future), for the new era.
Recipes in my family are symbolic of so much more. They symbolise legacy, family, and unity and are packed with history about the experiences of women and the triumphs that have led us here. My family’s recipes represent the women of the past, present, and future. In the spirit of African female legacy and history, I share with you our oxtail stew with coleslaw family recipe for you to try at home.
Oxtail stew and coleslaw (southern African style)
1 pack oxtail (however much you need)
1 tube garlic puree
1 tube ginger puree
2 chicken stock cubes
2 canned chopped tomatoes
1 hot pepper or Scotch bonnet or pepe powder
1 green cabbage
1 red cabbage
- Put frozen oxtail in a pot with one roughly chopped onion, four squirts of garlic puree, four squirts of ginger puree, a sprinkle of dried thyme and one chicken stock cube.
- Add boiling water to the pan until the oxtail is mostly submerged.
- Boil covered for 2.5 hours on low heat – checking every so often that the meat is getting tender.
(In the meantime)
- Cook your rice as normal (basmati is better with this dish).
- Blend one to two cans of chopped tomato with an onion and hot pepper or Scotch bonnet.
- To make your coleslaw –- grate both cabbages and the carrots and mix with salad cream. Set aside.
- When the oxtail meat is tender, add the blended tomato mix to the pot and cook for a further 30 minutes to one hour (depending on preference for tenderness – I prefer mine falling off the bone!).
- Add more hot powder/salt according to your preference.
- Serve the stew with rice and coleslaw on the side.