Season oxtail with, salt and pepper. Set aside
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. Drain any remaining oil.
Add onions, green onions, garlic, thyme, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute.
Then add about 6 cups of water, chicken bouillon and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
About 15-20 minutes before you remove from the stove add carrots, and potatoes. Adjust thickness of soup with water or stock
Season with salt according to preference. Remove bay leaf