Boko boko harees is a nourishing East African porridge built from wheat, chicken, aromatics, and gentle spices. Its soft texture makes it especially satisfying as a warm family meal.
The chicken simmers in a spiced broth before cracked wheat is cooked into the same pot until creamy. Shredded chicken and fresh herbs bring contrast without losing the dish’s soothing character.
Stir often once the wheat is added because the porridge thickens quickly at the bottom of the pot.
Serving Suggestions
Serve hot with lemon wedges, chopped cilantro, and a crisp tomato salad.
Recipe Notes
Add a splash of stock when reheating; the wheat continues to absorb liquid as it cools.
Burundian Boko Boko Harees (Chicken and Wheat Porridge)
A comforting Burundian chicken and cracked-wheat porridge with tomato, ginger, and warm spices.
Ingredients
Equipment
Method
Build the broth:
- Warm the oil in a heavy pot. Cook the onion for 5 minutes, then add the garlic, ginger, cumin, coriander, turmeric, and tomatoes.
- Add the chicken, stock, and salt. Bring to a simmer, cover, and cook for 25 minutes until the chicken is tender.
Cook the harees:
- Transfer the chicken to a plate and shred it when cool enough to handle. Stir the rinsed cracked wheat into the broth.
- Simmer uncovered for 25 to 30 minutes, stirring frequently, until the wheat is soft and the mixture is thick and creamy.
- Return the shredded chicken to the pot and simmer for 5 minutes more.
Serve:
- Taste and adjust the salt. Ladle into bowls and finish with cilantro and lemon wedges.
Nutrition
Notes
- Cracked wheat gives the dish its characteristic creamy body.
- Keep extra stock nearby in case the porridge becomes too thick.
