2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces

1 tablespoon flour

1/4 cup cooking oil

1 teaspoon rosemary

2 tablespoons tomato paste

Salt and pepper to taste

Dash of chili powder (optional)

1 medium Onion, chopped

4 carrot sticks, cut into 2-inch pieces

2 cups water


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Cut meat into sizes and wash twice.

Season oxtail with rosemary, salt, and pepper, and chopped onions.

Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid.

In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder.

Cook for 10 minutes. Add carrot sticks.

Pour sauce over cooked meat, cover again, and simmer for another hour.

Stir constantly to avoid sticking.