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Boko Boko Harees Wheat Paste Food

Boko boko Harees Wheat paste food
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Boko Boko Harees Wheat Paste Food Recipe, How To Make Boko Boko Harees Wheat Paste Food Recipe

It is a known staple in east African cooking,Learn the recipeBoko boko Harees Wheat paste foodby vahchef.For all recipes visit

This dish is made from a combination of bulgur wheat, chicken and turmeric sauce. A traditional Burundian dish by origin it is enjoyed in various ways.

About Recipe

How to make Boko boko Harees Wheat paste food

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
Boko boko Harees Wheat paste food
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 20, 2016

Ingredients used in Boko boko Harees Wheat paste food
• Chicken gizzard - 6 numbers.
• Chicken breast - 3 numbers.
• Wheat paste - 3 cups.
• Onion - 2 numbers.
• Turmeric paste/puree - 3 teaspoons.
• Ghee - 6 teaspoons.
• Salt - 2 teaspoons.
• Sugar - 5 teaspoons.
• Water - 5 cups.
  • Soak wheat and leave wheat in water for 3 hours.
  • Boil wheat, chicken breast and grated onion in 3 cups of water. Add 1 tea spoon of salt and keep cooking on low fire.
  • On another side, make sweet turmeric sauce. Cut chicken gizzards into small pieces and boil with 3 spoons of turmeric paste/puree in 1/2 cup of water, add a pinch of salt and 3 table spoons of sugar. Leave the sauce to cool.
  • Once wheat is thoroughly cooked, take out the chicken breast, they should also be well cooked by now to the point that they almost start to shred when you just touch them.
  • Cut chicken breast into small pieces and shred well. Put the chicken back into the bowl of wheat and start to stir. By now the wheat you are cooking should have started turning into a thick paste.
  • Add 2 to 3 spoons of ghee and keep stirring until the shredded chicken is evenly distributed. The heaviness or thickness of wheat paste should almost feel like dough when kneaded and ready for baking. If the paste is too hard add a little water. Once ready, take off from fire and cover the wheat paste.
  • Take a small frying pan and fry the choppedonion in 3 to 4 spoons of ghee. Keep stirring until onions turn red and crispy.

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