Boko Boko

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    teaspoon cinnamon
  • 12
    teaspoon cumin powder (optional) or 1/2 teaspoon turmeric powder (optional)
  • 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
  • More Options
  • fried onions
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DIRECTIONS

  • 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.
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