Steps
1. In a pot, heat the oil over medium heat and sauté the onions until translucent.
2. Add the garlic and ginger, cooking for an additional minute.
3. Add the oxtail, paprika, cayenne pepper, salt, and pepper. Brown the meat on all sides.
4. Pour in the water or beef broth, bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours or until the oxtail is tender.
5. Add the sliced okra in the last 15 minutes of cooking.
6. Meanwhile, peel and slice the plantain. Boil in salted water until soft, about 10-15 minutes.
7. Drain the plantain and mash with butter and milk until smooth. Season with salt to taste.
8. Serve the oxtail stew hot, garnished with fresh cilantro, alongside the mashed plantain.