Brown oxtails on all sides over medium heat.

Remove oxtails and set aside.

Remove excess fat, leaving 2 tablespoons in the pot.

Add onions, salt, pepper, paprika, and garlic to the pot.

Saute until onions are translucent.

Return oxtails to the pot.

Add water and bring to a boil.

Skim off any foam that forms.

Add celery, barley, bay leaf, and pepper.

Bring back to a boil and simmer for 1 hour.

Add carrots, yam, and tomatoes.

Bring back to a boil and simmer for another hour.

Check seasoning and adjust if needed.

Remove oxtails from the soup.

Remove meat from the bones and trim fat.

Return the meat to the soup.

Turn off the heat and let it sit for 10-15 minutes.

Defat the soup by skimming the top or chilling and removing solidified fat.