A savory blend of blended peppers, onions, and traditional bouillon.
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Season the oxtail with two crushed bouillon cubes, salt, and half of the ginger-garlic paste; pressure cook with 2 cups of water for 45 minutes or until tender.
While the meat cooks, blend the red bell peppers, scotch bonnets, and one onion into a smooth puree.
Boil the blended pepper mixture in a separate pot over medium-high heat until the water evaporates and a thick paste remains.
In a large heavy-bottomed pot, heat the vegetable oil and sauté the remaining sliced onion until translucent.
Add the tomato paste to the oil and fry for 5 minutes, stirring constantly to remove the sour taste.
Pour in the concentrated pepper base, curry powder, thyme, and remaining bouillon cubes; fry the sauce until oil begins to float to the top.
Add the cooked oxtail and the remaining meat stock into the fried pepper sauce, stirring well to combine.
Simmer the stew on low heat for 20 minutes, allowing the flavors to penetrate the meat and the sauce to thicken to your liking.
