Boko Boko Harees Burundi
Dive into the comforting flavors of *Boko Boko Harees Burundi*, a traditional East African dish that’s both hearty and nourishing. This recipe combines tender shredded chicken with pearl wheat, slow-simmered in a fragrant broth infused with warm spices like cinnamon, cardamom, and coriander. The addition of fresh ginger, garlic, and onion creates a rich and savory base, while a touch of butter or ghee adds a luxurious finish. Served hot and garnished with freshly chopped cilantro, this dish is perfect for gatherings or cozy family dinners. With its porridge-like consistency and warm, spiced aroma, this one-pot meal is a true celebration of Burundian culinary heritage—easy to prepare yet full of depth and comfort. Perfect for anyone seeking a unique twist on classic comfort food!
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Recipe Information
Ingredients
- 1 whole (about 4 lbs) Chicken
- 2 cups Pearl wheat (or cracked wheat)
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 Cinnamon stick
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cardamom
- 2 teaspoons (or to taste) Salt
- 1 teaspoon Black pepper
- 10 cups Water
- 3 tablespoons Butter (or ghee)
- 2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
Clean and wash the chicken thoroughly. If desired, remove the skin for a leaner dish.
In a large, heavy-bottomed pot, add the whole chicken, water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for about 1 hour, skimming off any foam or impurities that rise to the surface.
While the chicken cooks, rinse the pearl wheat thoroughly in cold water and set it aside.
Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Strain the chicken broth and return it to the pot. Discard any solids.
Debone the chicken and shred the meat into small pieces, discarding the bones and skin.
Add the rinsed pearl wheat, chopped onion, garlic, ginger, cinnamon stick, ground coriander, ground cardamom, the remaining 1 teaspoon of salt, and black pepper to the pot with the broth. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5–2 hours, stirring occasionally to prevent sticking. Add more water if needed to maintain a porridge-like consistency.
When the wheat is fully cooked and the mixture has thickened, stir in the shredded chicken and let it simmer for an additional 20 minutes.
Remove the cinnamon stick and stir in the butter (or ghee) until fully melted and incorporated.
Taste and adjust the seasoning, if necessary.
Serve the Boko Boko Harees hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
4755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 2125 mg | 708% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 11.3 g | ||
| Protein | 540.1 g | 1080% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 640 mg | 49% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6939 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
