Featured in the Honolulu Star-Advertiser on January 12, 2011.
In a large sauce pot, brown oxtail pieces in 3 tablespoons of the oil. Remove oxtail pieces; drain. Heat remaining 2 tablespoons oil with achiote seeds for 2 minutes; strain and discard seeds. Saute onion and garlic in the achiote oil. Add oxtail pieces, 2 quarts of the water, and the salt; bring to a boil. Lower heat and simmer for 2 1/2 hours; skim excess fat. In a small skillet, toast rice over low heat until rice is golden brown. Put rice into a blender; cover and blend to a powder. Empty blender and put peanuts into blender; cover and blend until peanuts are finely ground. Add rice powder, ground peanuts, eggplants, beans, and the remaining 1 quart of water to the stew. Bring to a boil; lower heat and cook 15 more minutes. Makes 8 servings.
Approximate Nutrient Analysis per serving:
750 calories, 34 g fat, 10 g saturated fat, 155 mg cholesterol, greater than 1000 mg sodium, 53 g carbohydrate, 10 g fiber, 3 g sugar, 62 g protein
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