Boko Boko RecipeOrigin: East Africa Period: Traditional |
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Boko-Boko (also Boku-Boku) is the East African name for a dish that is more commonly known by its Arabic name of Harees (or Harisah). It was brought to East Africa by Arabic settlers and is most commonly found in Swahili communities of Arabic descent. Ingredients:
450g lamb or mutton on the bone 
Boko Boko Preparation:Method:Place the bulgur wheat in a large bowl and rinse until clean then cover with water and allow to soak over night. Drain before cooking. Add the meat in a heavy cooking pot along with 2.3l water and the spices. Cover and bring to the boil. Cook for ten minutes then remove the meat and set aside. Skim-off any froth then stir-in the wheat, cover the pot and reduce to a gentle simmer. Meanwhile remove the meat from the bones and shred the meat into tiny pieces. Return the meat to the pot and stir to combine the wheat with the meat. Cover tightly and continue to cook for at least two and a half hours. Check every half an hour or so and add more water if needed. When the wheat is tender add the ghee or butter then sprinkle lemon juice over the top. Traditionally this dish is served with fried onions. If desired you can make a gravy by boiling the meat bones with a chopped onion and the same spices used to cook the Harees. |
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