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
- 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.
- 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.
- 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.
- 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 yumvillage.com for more information, and be sure to check out HourDetroit.com 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.