Boko Boko Harees

This traditional Burundian dish, known as Boko Boko harees, is a type of chicken. It is prepared with ingredients such as onion, bulgur wheat, and turmeric.

Ingredients:

• 3 1⁄3 cups bulgur wheat
• 3 chicken breasts
• 1 large onion, grated
• 1 teaspoon salt
• 3 sets chicken giblets
• 1 small onion, sliced and separated into rings
• 2 tablespoons turmeric powder
• 1⁄4 cup water
• 3 tablespoons sugar
• 5 cups water
• 6 teaspoons ghee, divided

Direction:

• Soak the bulgur wheat for 3 hours in water. Please keep in mind that bulgur wheat absorbs a lot of water, so err on the side of too much.
• Drain the wheat and combine it with the chicken breasts and enough water to cover in a pot.
• Bring to a boil, then reduce to a simmer with 1 teaspoon salt. Allow to cook for 30 minutes.
• In the meantime, cut the chicken giblets into very small pieces.
• Combine the turmeric powder and water in a small pot. Bring to a boil, then reduce to a low heat and continue to cook until a thick paste forms. Remove the pan from the heat and set aside.
• Place the giblets in a small pot and cover with a half cup of water and 3 tbsp turmeric paste. To taste, add a pinch of salt and sugar. Cook for 10 to 15 minutes, or until the giblets are tender.
• Fry the onions until crispy in the remaining ghee.
• Remove the chicken breasts from the pot and shred them before returning them to the bulgur wheat. Stir in 3 tbsp of the ghee until well combined. If the wheat is soft and the dish is the consistency of a thick dough, continue cooking until it reduces down, or add more water if necessary.
• Serve with the turmeric sauce and fried onions on the side.