How to Make Yum Village’s Afro Jamaican Oxtails

Learn how to make the Afro Jamaican oxtails on the menu at Yum Village.
Photograph by Rebecca Simonov

At Yum Village, Chef Godwin Ihentuge draws inspiration from his Nigerian and African-American roots to create menu filled with Afro-Carribean delicacies like ogbobo stew, jerk chicken, Fufu and much more. Here, the restaurant shares their recipe for Afro Jamaican oxtails so that you can try the dish at home.


  • 5 pounds oxtail
  • Distilled white vinegar
  • 8 cups diced red onion
  • 4 cups diced bell peppers
  • 1/2 cup garlic, minced
  • 1 cup house curry (available at Yum Village)
  • 1 cup jerk sauce
  • 1 cup agave syrup
  • 1/4 cup dried rosemary
  • 1/4 cup dried thyme
  • 2 28-ounce cans diced tomatoes
  • 1 tablespoon Cameroon pepper (available online or at any African market)
  • 1/2 cup Vegeta seasoning
  • 8 cups water
  • 1/2 cup curry powder
  • 1 cup vegetable oil, plus more for searing
  • Salt and pepper, to taste


  1. Wash the oxtails and place in a large container. Cover with white vinegar and soak for at least 15 minutes, up to 3 hours before cooking. Remove from vinegar.
  2. In a large pot, warm a few tablespoons of vegetable oil over high heat. Being careful not to overcrowd the pot, sear the oxtails in batches until all pieces are nicely browned.
  3. Add 1 cup of vegetable oil and all remaining ingredients to the pot and bring to a simmer. Season with salt and pepper, and then reduce the heat to low.
  4. Braise for 3 to 4 hours, until the oxtail is very tender.

Yum Village’s New Center location is at 6500 Woodward Ave., Detroit. Call 313-334-6099 or visit for more information, and be sure to check out for more recipes from local restaurants including Isla’s Turon and One-Eyed Betty’s Chicken Tchoupitoulas

This story is part of the March 2023 issue of Hour Detroit. Read more in our Digital Edition