Nigerian Oxtail Stew — or Ẹfọ ẹran — is a soul-warming classic that graces tables across West Africa, from family Sunday lunches to grand celebrations and naming ceremonies. Oxtail, when slow-cooked until fall-off-the-bone tender, becomes the star of a rich, deeply flavoured tomato and pepper stew that’s perfect for sharing.
This is comfort food at its finest: the soft meat practically dissolves in your mouth, while the layers of scotch bonnet heat, sweet caramelised onions, and aromatic ginger create a stew that’s complex and utterly craveable. A dish eaten by grandmothers and home cooks across Nigeria, it’s especially beloved during the cooler months in the UK and a guaranteed show-stopper at any Nigerian gathering.
You’ll find all the key ingredients — fresh oxtail, vibrant peppers, ginger, and our Knorr seasonings — ready at Awuf Afro Store, so you can bring this authentic taste home with ease.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1-1.5kg | Oxtail |
| 600g-800g | Fresh Red Tomatoes |
| 2 medium | Bell Peppers (chopped) |
| 2-3 | Scotch Bonnet Peppers (finely sliced) |
| 2-3 medium | Red Onions (chopped) |
| 3 tbsp (about 30g) | Fresh Ginger (minced) |
| 2 tbsp | Garlic Paste (or 6 fresh cloves minced) |
| 4 tbsp | Vegetable Oil |
| 2 cubes | Knorr Beef Seasoning |
| to taste | Salt & Black Pepper |
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Method
- Heat 4 tablespoons of Awuf KTC Vegetable Oil in a large, heavy-bottomed pot over medium-high heat. Pat your oxtail pieces dry with kitchen paper to ensure excellent browning.
- Working in batches to avoid crowding the pan, brown the oxtail pieces on all sides, about 8–10 minutes per batch until deeply caramelised. Set aside on a plate.
- In the same pot, sauté your chopped red onions for 3–4 minutes until soft and fragrant. Add 2 tablespoons of Sapna Garlic Paste and your minced fresh ginger, stirring continuously for 1–2 minutes.
- Add your chopped fresh tomatoes and bell peppers to the pot, stirring well. Cook for 5 minutes to break down the tomatoes and release their juices.
- Return the browned oxtail to the pot, stirring to coat with the tomato mixture. Crumble in 2 Knorr Beef seasoning cubes and add your finely sliced scotch bonnet peppers.
- Pour in enough water to just cover the oxtail (approximately 1 litre), then bring to a gentle boil. Reduce heat to low, cover, and simmer for 2–2.5 hours, stirring occasionally, until the oxtail is extremely tender and the meat pulls easily from the bone.
- Taste and adjust seasoning with salt and black pepper. The stew should be rich, deeply savoury, and glossy from the rendered fat. Simmer uncovered for the final 15 minutes if you’d like a thicker, more concentrated sauce.
- Serve hot with white rice, eba, fufu, or your favourite starch. The magic is in the sauce, so spoon generously over each plate.
Tips & Variations
- Make it ahead: Oxtail Stew improves when made a day or two in advance — the flavours deepen beautifully. Simply refrigerate and reheat gently on the stovetop before serving.
- Control the heat: If you prefer a milder stew, remove the scotch bonnet peppers whole after 30 minutes rather than slicing them — you’ll capture the flavour without the intensity.
- Don’t skip the browning: Taking time to properly brown the oxtail gives the stew its deep, savoury foundation. Patience here rewards you with rich, restaurant-quality results.
