Thursday, February 10, 2011

RECIPE: Boko-Boko

Boko-Boko (sometimes called 'harees' and similar to the Indian dish 'haleem') is, as far as the internet tells me, a dish popular in Eastern Africa. It's made from split wheat and meat and is a sort of porridge.

This probably isn't authentic, but it's brilliant.



- Tablespoon of ghee in a pot on a medium-high heat
- 2 tablespoons of cumin
- 2 grated cloves of garlic
- 2 cinnamon sticks
- A good amount of salt and pepper
- Add a lamb shoulder (trimmed of excessive fat/skin/weird bits/etc)

- Brown the lamb shoulder all over.

- Add 2 cups of bulghur
- Add 6 cups of vegetable stock

- Stir

- Cover it and put it into an oven set at 130c
- Cook until the lamb is falling off the bone
- If it's drying out then add more vegetable stock
- Take it out of the oven, remove the lamb and shred the meat, removing any bone or excess fat
- Remove the cinnamon sticks
- Put the pot on the stove and return the lamb to the pot
- Stir aggressively--preferably with a potato masher--and attempt to smash that pot of stuff into a porridge-like consistency. Or just use a hand blender.

- Garnish with fried shallots, fresh coriander, lemon juice and fried green chilli

2 comments:

Reemski said...

So when are you inviting me over for dinner? ;-)

Jobe said...

I'm a winter sort of guy.