Boko Boko Harees (Burundi)

This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Burundi is an African nation where meat is not abundant, and this is one of the ways that a small amount of meat can be stretched to make a filling meal.

• Ready In: 4 hrs
• Serves: 12

Ingredients

• 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

Directions

1. 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.
2. Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
3. Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
4. Meanwhile, cut up the chicken giblets into very small pieces.
5. 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.
6. 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.
7. Fry the onions in the remaining ghee until they are crispy.
8. 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.
9. Serve with the turmeric sauce and fried onions.