Before fast food and microwaves became the norm, there was a sacred bubbling brew that defined our households — Supu ya Mifupa.
Not the flashy kind served in restaurants, I’m talking about that smoky, peppery, marrow-filled magic that simmered for hours in your shosh’s sufuria.
Now in 2025, bone broth is back, hotter, healthier, and trendier than ever! Once a humble bone brew, it has pulled a serious comeback into our diet.
So what exactly is this Bone Broth?
Forget the soup you drink in vibandas in the name of stews. Bone broth is on a whole other spiritual level. Yes, those leftover goat hooves, chicken carcasses, oxtails, even fish heads are first roasted or simmered raw for hours, sometimes days. Throw in garlic, ginger, onions, herbs… and then you wait. Just heat, time, and ancestral patience. And what you get? Therapy, in the form of a deep, rich liquid.
Why is everyone suddenly acting like it’s liquid gold?
Easy, science and our grandparents have finally agreed that a full herbal pharmacy lies inside that soup! That sticky, oily layer that forms when it cools? That’s collagen.
The same thing people are paying thousands for in anti-aging creams. The cloudy, jelly-like base? That’s gelatin, the belly-soother and joint healer for your creaky knees. Skin bumpy like Kenyan roads? Sip broth. Ulcers? PMS? Hangovers? Broth. Even heartbreaks? Okay, that one is still under research because dust has always been constant!
From warrior fuel to wellness trend
In the golden days, bone broth wasn’t referred to as “organic” or “keto.” It was simply a nutritious survival meal. Hunters, new mothers, and the elderly all drank it religiously. Bones were considered more of a resource than waste. Cleaned, cracked, and brewed. Today, celebrities are sipping broth in wine glasses. Gym rats are adding it to smoothies (don’t try this at home). Kilimani “girlies” are fasting on it, while vendors are quietly cashing out on it for as high as KSh 100 per cup.
Nairobi has found the sauce — literally
In the city streets, broth is trending harder than government scandals on Twitter. You’ll find it: Outside gyms and in mason jars at the farmer’s market. One cup and you instantly feel like you’ve been rebooted. Your skin softens. Your stomach calms. Your spirit? Realigns.
So why did we abandon it?
Life got fast! We got too busy to wait for broth to cook and swapped patience for pizza! But now, like all things circular, the broth is back, demanding the respect it deserves.
The streets are talking
“Bro, nilikunywa supu after a night out, nikaamka bila hangover.” — Mugi, Limuru
“Hii soup ilinisaidia wakati nilikuwa na nyonyesha, maziwa kwa wingi!” — Fiona, Kirigiti
“Bone broth made my skin glow so much my ex started watching my stories again.” — Wanjiru, Runda
This is not just soup
It’s time we reclaimed the wisdom of our traditional kitchens! Way before collagen powders and imported supplements, we had supu, and it was enough! This serves as a reminder that healing doesn’t always come in pills but in that brown cup our mothers passed to us with love.
The bottom sip…
No more soda, no more instant coffee or processed fruit juices, just warm up a mug of bone broth! Sit down. Sip slowly, as it speaks to your bones, and maybe your glow will start from the inside out.
RECIPE CARD: How to Make Bone Broth Like a Legend
Prep Time: 10 minutes
Cook Time: 8–24 hours
Servings: 6–8 cups
Best Served: Hot
INGREDIENTS:
1.5 – 2 kg bones
2 tablespoons of vinegar
1 large onion, quartered
1 full garlic bulb, smashed
A thumb-sized piece of ginger, sliced
2 carrots, roughly chopped
Fresh herbs (rosemary, thyme, or dhania stems)
Salt and whole pepper to taste
Enough water to fully submerge the bones
INSTRUCTIONS:
- Roast your bones and spices (optional): At 200°C for 30 min or till charred for richer flavor.
- Combine in a pot: Bones + everything else.
- Add vinegar and wait 30 mins: Helps draw minerals out of the bones.
- Simmer gently: For 8 to 24 hours. Top with water as needed.
- Strain & store: Cool and refrigerate or freeze.
PRO TIP: When it gels like jelly in the fridge, you nailed it!
