Boko Boko

Name: Boko Boko
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 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); salt; 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); milk; sugar; honey; lemon juice; fried onions

Submitted by Creation In Hope

"I am posting this for the ZWT 2006. I have not tried this and it is compliments of Congo Cookbook."

Download

Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 4-6

ingredients

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)
salt
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
milk
sugar
honey
More Options
lemon juice
fried onions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Creation In Hope

United States

I am no longer single. I found me an amazing man and we married, it has been almost 3 years now. My little girl is 13 now and she is amazing. I went to school and got my Bachelor's Degree in Criminal Justice and I work for the State as a Parole Officer now. I have realized that I hate cooking. I really do hate it. Luckily I married a man who loves to cook. He hates to bake, and I actually do like to bake. So I am what one would consider a somewhat mediocre baker. I still think about my Zaar Angel all the time. She knows who she is. I do enjoy to crochet, I do that a lot here lately. I use to do counted cross stitch, yet I don't do that anymore. I can't watch TV as well as I can while I crochet.

View Full Profile