With “Le Secret” – A Cameroonian Twist

I’ve been craving bone broth for weeks; proper, rich stuff that feels like a hug from the inside. I didn’t have time to hunt for carcasses, so I grabbed 1kg of chicken wings and got to work. Quick wing win, straight in the pressure pot. It turned out thick, flavorful, and exactly what my body was asking for.

Why Bone Broth Hits Different

Bone broth isn’t just a soup base; it’s nutrient-packed comfort. Long simmering pulls collagen from the bones and connective tissue, which turns into gold for your skin (hello, glow!), joints, and gut health. With amino acids like glycine and minerals like magnesium and phosphorus, it’s basically a liquid glow-up that helps you feel steadier and sleep better.

My Method: Pressure Pot Magic

The Goods:

• 1kg chicken wings (or any bones with plenty of cartilage)
• Aromatics: 1-2 onions (quartered), a handful of garlic, and sliced ginger
• Herbs: 2-3 bay leaves, thyme, celery sticks, and carrots
• The Umami Bomb: A pinch of Secret (that Cameroonian magic), white pepper, and a dash of chicken seasoning
• Optional: Homemade Scotch bonnet whole or sauce for a spicy kick

The Steps:

1. The Cleanse: Wash wings with salt and a splash of apple cider vinegar. The best part of DIY? Knowing exactly how clean those bones are. That salt and vinegar rinse makes sure the flavor is pure, not ‘processed.’
2. The Set: Toss everything into the pressure pot with cold water. Let it sit for 10-15 mins to let the flavors start pulling.
3. The Cook: Pressure cook on high for 4 hours.
4. The Refine: Open and strain through a fine sieve. For an extra-concentrated, gelatinous version, put the strained broth back on the stove and boil for another 2-3 hours.
5. The Finish: Cool it down and pour into glass bottles. I infused one batch with my Scotch bonnet sauce for that spicy hit.

How I’m Enjoying It

I’ve been pouring the thickest batch into a wine glass for effect; it just feels fancy. I drink it straight from the fridge (surprisingly refreshing!) or warm it up in a mug. The lighter batches are perfect for leveling up rice, stews, and soups. Do you boo!

Storage & Safety

Since there are no preservatives, keep it in sealed glass bottles in the fridge for about 5 days max. If a fat layer forms on top, it acts as a natural seal and can stretch the shelf life a bit longer. For long-term storage, freeze them in ice cube trays or jars (just leave space at the top so the glass doesn’t crack!).

I’ve already downed one bottle, and the spicy ones definitely won’t make it to next week.

What’s your go-to with bone broth? Do you make it from scratch or grab the ready-made stuff?

Xoxo CC