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EVOLUTION OF THE TRADITIONAL BONE SOUP
 For those who grew up in a traditional Kenyan setting, the sight of a pot filled with bones simmering on a fire for a long period of time, sometimes even half a day is a common sight. At different points during the simmering, the woman cooking it would throw in things like potatoes and different types of vegetables. These would be put in depending on how much time they needed to cook, with the one that takes longest going in first, and the one that cooks fastest, going in last. This would then be eaten as a meal – normally supper because of the length of time it took to simmer to the satisfaction of the cook. Today, however, this soup or stew - for lack of a better name for
it – has evolved. You will find bone soup at restaurants that serve
nyama choma which the diners drink as they partake of the meat.
This soup is made from left over bones (fresh or roasted) which are put
into
a pot
and let to simmer for about six hours. The soup is then served
with chapati or mukimo (potatoes with green leaves and maize) or any
other meal
that
the diner fancies. It is a very popular drink among those who know
it. In some restaurants, the Neem herb is added to make it more beneficial to the consumer. The Neem version soup is an acquired taste due to Neem’s bitter taste. Many traditional soup enthusiasts won’t touch it! This soup that is served in the restaurants is plain and does not have any of the additions found in the traditional setting. Some restaurants will include a bone (with some flesh for you to chew on) when they serve it. The other version of this soup that is found mostly in homes,
is the blended one. The basics are still done, where bones
are allowed to
simmer for about six hours. During the time that it is simmering,
peas, carrots, tomatoes and spices if desired are added. The
soup is then allowed
to cool and blended. This is a very thick soup that is drank
on its own. |
BONE SOUP RECIPE Ingredients:  Bones (with some flesh on them) these can be bought from your local butchery
Method 1: Put the bones in a spacious pot and cover with a lot of water. Bring to a boil then reduce the heat and allow it to simmer for at least three hours. Five or six hours is ideal. Keep adding water depending on how much soup you want at the end of it. When it has reduced to desired amount, take it off the fire
Method 2: Remove the
bones and allow the soup to cool. Skim off the fat that solidifies
on the top, sit back and enjoy. Store the remaining soup in
the fridge and heat as needed.
For the blended soup During simmering,
add peas, carrots and potatoes towards the end of the simmering
process. Simmer until they are done.
Allow the
soup to cool and blend it.
NB: Salt is only added at the table as the soup begins to taste salty on the second day.
The bones should be frozen for the next time. The soup quality improves with re-use (at their best, the bones produce a white soup that almost looks like milk tea). These bones can be re-used but when the soup they yield turns clear, it is time to throw them away and use new ones.
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