The best way to prepaire oxtail is to clean it first after buying. Once it’s clean, the oxtail can be cut into smaller pieces if it’s not already cut. After the cutting, it’s put to boil until the meat becomes soft and tender. This process is done patiently over a charcoal brazier, allowing the oxtail to cook slowly and develop a deep and tasty flavor. While it’s boiling, a separate pot is used to prepare the stew base by frying onions in cooking oil until golden brown, followed by adding chopped tomatoes, tomato paste, garlic, and a MIX of spices such as curry powder, biltong, and Royco. The aroma/scent can help you tell if it is getting cooked well, as it releases a familiar scent that often draws family members closer.

Once the tomato mixture thickens, the boiled oxtail pieces are added together with some of the flavorful broth from the pot. Carrots and green peppers can also be included to add sweetness and flavour to the stew. The mixture is then left to simmer gently until the sauce thickens and coats the meat perfectly. When ready, the oxtail is served hot with Nshima the staple food not forgeting side of sauted egetables such as rape, spinach, or katapa. Some families may also enjoy it with rice or spagettie or macaroni.

Apart from the stew, Zambians also enjoy making oxtail soup from the same meat. The soup is made by boiling oxtail pieces in a large pot of water with onions, tomatoes, garlic, and a pinch of salt until the meat becomes tender and releases a rich, gelatinous broth. Some people add carrots, potatoes, or cabbage for extra flavor and thickness. The broth is allowed to simmer until it becomes slightly thick and full of flavor. It’s then seasoned lightly with black pepper or a cube of stock for taste. This oxtail soup is usually served hot, often as an appetizer or a light evening meal during cold weather, enjoyed with a piece of bread or a small serving of nshima.

In Zambia, both oxtail stew and soup are loved for their deep flavor and the comfort they bring. They are dishes that remind people of home, family, and togetherness — often prepared slowly, shared warmly, and enjoyed heartily. Whether thick and rich in stew form or light and soothing as a soup, oxtail remains a special delicacy in Zambian cuisine that speaks to both tradition and taste.