Best Boko Boko Harees Burundi Recipes

Boko Boko Harees (Burundi) image

Provided by GiddyUpGo

Time 4h

Yield 12 serving(s)

Number Of Ingredients 11

3 1/3 cups bulgur wheat
3 chicken breasts
1 large onion, grated
1 teaspoon salt
3 sets chicken giblets
1 small onion, sliced and separated into rings
2 tablespoons turmeric powder
1/4 cup water
3 tablespoons sugar
5 cups water
6 teaspoons ghee, divided

Steps:

Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much.
Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
Meanwhile, cut up the chicken giblets into very small pieces.
In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside.
Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked.
Fry the onions in the remaining ghee until they are crispy.
Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary.
Serve with the turmeric sauce and fried onions.

Nutrition Facts : Calories 146.6, Fat 5.7, SaturatedFat 2.4, Cholesterol 28.7, Sodium 223.5, Carbohydrate 15, Fiber 2.8, Sugar 4, Protein 9.4

Boko Boko image

Provided by Creation In Hope

Categories Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lamb (bone-in is most authentic and gives the dish the best flavor) or 1 lb mutton (bone-in is most authentic and gives the dish the best flavor)
1/4 teaspoon cinnamon
1/2 teaspoon cumin powder (optional) or 1/2 teaspoon turmeric powder (optional)
salt
black pepper
3 -4 cups bulgur wheat (rice or other grains may also be experimented with) or 3 -4 cups cracked wheat (rice or other grains may also be experimented with)
butter (optional)
milk
sugar
honey
lemon juice
fried onions

Steps:

Rinse the wheat until clean in a large bowl.
Soak it in water for a few hours or overnight.
Drain it well before cooking.
If you choose not to soak the grain, it will take longer to cook.
In a heavy pot start cooking meat.
Add three cups of water for every cup of wheat.
DO NOT ADD WHEAT.
Add spices.
Cover and bring to a boil.
Cook for ten minutes.
Remove meat (but not broth) from cooking pot and set aside.
Skim any froth from the broth and throw it away.
Stir wheat into the pot, cover, and reduce heat to simmer.
As wheat is cooking, Remove meat from bones.
Shred or pound meat into very small pieces.
Return meat to pot.
Stir until meat and wheat are well mixed.
Cover the pot with a sheet of aluminum foil and put the lid over the foil. OR you can put the pot in a warm oven to allow the boko-boko to cook slowly. Make sure it is oven safe first.
Cover tightly and continue to cook for two (or four, or six) hours over very low heat.
Check occasionally and add water if necessary.
When wheat is tender and fully cooked: Add ghee or butter, and stir it forcefully to turn it into a smooth porridge.
Flavoring option:
Add milk, and sugar or honey, along with the ghee or butter. (you should skip the cumin and turmeric if you plan to do so).
Sprinkle lemon juice over the Boko Boko.
Serve Boko Boko topped with fried onions.
Make a gravy by boiling the meat bones with a chopped onion and the same spices used to cook the Boko Boko.
Strain and serve the hot gravy along with the Boko Boko.