Entree: Burundi – Boko Boko Harees (Cracked wheat and beef porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 1/2 cups (255 g) cracked wheat (bulgur or cracked durum)
- 1 lb (454 g) beef shank or stewing beef, cut into large pieces
- 6 cups (1.4 L) water or low-sodium beef stock (more as needed)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 3 tbsp (45 g) clarified butter or ghee
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 cinnamon stick (optional)
- 1 beef bouillon cube (optional)
- Chopped fresh cilantro or parsley, for garnish

Instructions

1. Rinse cracked wheat under cold water and soak 20–30 minutes, then drain. In a heavy pot, heat 1 tbsp (15 g) clarified butter over medium heat and sauté the chopped onion (about 170 g) and minced garlic (about 6 g) until soft and translucent.
2. Add the beef pieces (1 lb / 454 g) to the pot and brown lightly on all sides. Stir in the cracked wheat, 6 cups (1.4 L) water or stock, 1 tsp (5 g) salt, 1/2 tsp (2 g) ground cumin, 1/4 tsp (1 g) pepper and the cinnamon stick if using; add bouillon cube if using.
3. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 to 2 hours, or until the beef is extremely tender and the wheat grains have broken down and thickened the liquid.
4. Remove the beef pieces and shred or finely chop the meat, discarding any large bones. Return the shredded beef to the pot and continue to simmer, stirring and pressing the mixture against the side of the pot with a spoon to break down remaining grain; cook until the texture is a cohesive porridge (add a splash of water or stock if too thick).
5. Stir in the remaining 2 tbsp (30 g) clarified butter, adjust salt and pepper to taste, and simmer another 5 minutes to meld flavors.
6. Serve hot in bowls, garnished with chopped cilantro or parsley and an extra knob of butter if desired.