Boko Boko Harees
(Chicken with Bulgur Wheat) Recipe
Origin: Burundi Period: Traditional
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Ingredients:
600g whole or bulgur wheat
3 chicken breasts
3 sets chicken giblets
1 large onion, grated
1 small onion, sliced and shredded
3 tbsp turmeric paste
5 tbsp sugar
1.2l water
6 tsp ghee
2 tsp salt
Boko Boko Harees
(Chicken with Bulgur Wheat) Preparation:
Method:Place the wheat in water and allow to soak for 3 hours. Drain the wheat at the end of this time, then place in a large pot along with the chicken and grated onion. Add enough water to cover this mixture by 3cm. Add half the salt, bring to a boil and reduce to a simmer.
Meanwhile make a sweet turmeric sauce by cutting the chicken giblets into very small pieces and simmering with the turmeric paste and 120ml water. Add a pinch of salt and 3 tbsp sugar to the mix. Cook gently for 10 minutes then allow to cool
Once the wheat is thoroughly cooked and softened (about 30 minutes) remove the chicken breasts and shred finely. Add the chicken back to the wheat and stir to combine. Add 3 tsp ghee and continue stirring until it is well mixed-in. The wheat paste should be of the consistency of a thick dough. If it's too runny cook further to thicken the sauce.
Now fry the remaining onion in the left-over ghee. Cook until they turn crispy.
To serve, allow the chicken and wheat mix (Boko Boko) to cool until just warm and serve in a bowl accompanied by the fried onion and turmeric sauce in separate bowls.
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Other recipes with wheat and chicken as primary ingredients:
Tsebhi Derho
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