Tanzanian Boko-Boko RecipeOrigin: Tanzania Period: Traditional |
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Boko-boko is the East African version of the pan-Arabic dish known as Harees, which is a mix of meat (traditionally lamb) with harees (whole wheat grains). In common with many Tanzanian dishes this version of boko-boko has been adapted for use with chicken. Ingredients:
360g whole wheat grains (or bulgur wheat) 
Tanzanian Boko-Boko Preparation:Method:Place the wheat in a bowl, cover with water and allow to soak for at least 3 hours (or over night). When ready drain and place in a large pot along with the chicken and the grated onion. Add 720ml water and 1 tsp salt. Bring to a boil, reduce to a simmer and cook for about 70 minutes, or until the wheat grains are soft. Meanwhile, dice the chicken crops into small pieces then add to a pan along with the turmeric purée and 120ml water. Season with a pinch of salt and 3 tbsp sugar and bring to a boil. Immediately take off the heat and set aside to cool. Once the wheat is cooked through remove the chicken then shred and chop into small pieces. Return the meat to the pot and stir to combine with the wheat (the mixture, by this time, should resemble a thick paste). Add about half the ghee and stir to combine. Continue cooking until the mixture resembles a thick paste then take off the heat, cover and set aside to keep warm. Add the remaining ghee to a pot and use to fry the remaining onion for about 10 minutes, or until the onion is crisp. Transfer the chicken mix to a bowl and accompany with he deep fried onions in a bowl as an accompaniment. Also add the turmeric sauce to another bowl and serve as a second accompaniment. Boko-boko is eaten either with the onions or the turmeric sauce, depending on personal preference. |
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