Add the oxtail to a large pot and fill with water, enough to cover the meat.
Season with 4 maggi cubes, black pepper and cayenne pepper and cook on low heat for at least 1 hour or until the meat is soft.
Meanwhile blend the tomatoes, bell peppers, onions, garlic, ginger and scotch bonnet. In a separate pot, heat up 2 tbsp of lard or oil and 1 tbsp of palm oil. Once melted pour in the blended mixture.
Season the stew with 4 maggi cubes, black pepper, turmeric powder, thyme, curry powder, oregano and bay leaves.
Add 2-3 tbsps of tomato puree and then add the oxtail and stock once the stew is boiling.
Lower the heat to the lowest setting and cook the stew of at least an hour, checking often to prevent burning.
Serve with rice and enjoy!
