Prep 15 mins
Cook 1 hr
I am posting this for the ZWT 2006. I have not tried this and it is compliments of Congo Cookbook.
- 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)
- 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)
Other Optional flavorings
If these are used skip the cumin and tumeric
- lemon juice
- fried onions
- 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.