Season and marinated the oxtail for at least an hour. Heat the oil and add the sugar over a medium flame.
When the sugar has a golden colour, add the oxtail and stir. Make sure the oxtail gets evenly coated with the caramelized sugar. (Note: Watch out for the hot caramelized sugar. It burns badly).
Allow the oxtail to cook in its own juices for approximately 5 minutes. Add water to cover the meat and pressure cook for about 15 minutes.
Add the potatoes and enough water again; pressure cook until the oxtail is tender.
Serve with rice.