Tender oxtail simmered in a rich tomato and ginger base with red palm oil.
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Season the oxtail pieces generously with salt, pepper, and a touch of smoked paprika.
Heat the red palm oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Sear the oxtail pieces in batches until deeply browned on all sides, then remove and set aside.
In the same pot, sauté the onions until translucent, then add the ginger, garlic, and tomato paste, stirring constantly for 3-5 minutes to caramelize the sugars.
Return the oxtail to the pot and add the beef broth, ensuring the meat is mostly submerged.
Add the Scotch Bonnet pepper, thyme, and ground crayfish; bring the liquid to a boil.
Reduce heat to low, cover tightly, and simmer for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.
Remove the Scotch Bonnet and thyme stems, skim any excess oil from the surface, and serve over jollof rice or fufu.
