Pork Bones (Nyama Bones)

Instructions

step 1 Heat vegetable oil in a large pot over medium-high heat and brown the pork bones on all sides until lightly caramelized. /n
step 2 Remove the bones briefly and sauté the chopped onion in the same pot until softened and lightly golden. /n
step 3 Add garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and cook for another minute. /n
step 4 Sprinkle in paprika, smoked paprika, black pepper, chili flakes, thyme, and salt. Stir well to coat the onions and release the spices’ aroma. /n
step 5 Return the browned pork bones to the pot and pour in the broth, soy sauce, and Worcestershire sauce. Stir well. /n
step 6 Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 45–60 minutes until the meat becomes tender and the sauce thickens. /n
step 7 Taste the sauce and adjust seasoning if needed. Garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftover nyama bones in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over medium heat with a small splash of water or broth to loosen the sauce. This dish can also be frozen for up to 2 months and reheated after thawing overnight in the refrigerator.