Remove excess fat from the oxtail and wash

Boil the oxtail with salt, ginger and rosemary for 2 hours on medium- low heat

Fry onions in a pan until golden brown then add ginger, rosemary leaves and garlic and fry until aromatic

Add the round Sliced carrots and celery and fry for one minute

Add the oxtail and fry for 5 minutes until well incorporated, then add tomatoes and abit of water

After 5 minutes, add royco, tomato paste, tbsp vinegar water and let it cook for 15 minutes

Add dhania and let it cook for 5 minutes and the oxtail is ready. Serve with mukimo and steamed cabbage