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A smooth bowl of Burundian boko boko harees topped with chicken and herbs.

Burundian Boko Boko Harees (Chicken and Wheat Porridge)

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A comforting Burundian chicken and cracked-wheat porridge with tomato, ginger, and warm spices.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Burundian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and broth
  • 1 1/2 lb boneless chicken thighs
  • 5 cups chicken stock
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 medium tomatoes diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp vegetable oil
  • 2 tsp fine salt
Finish
  • 1 1/2 cups cracked wheat rinsed
  • 1/2 cup fresh cilantro chopped
  • 1 medium lemon cut into wedges

Equipment

  • Heavy soup pot
  • Wooden spoon
  • Chef's knife
  • Ladle

Method
 

Build the broth:
  1. Warm the oil in a heavy pot. Cook the onion for 5 minutes, then add the garlic, ginger, cumin, coriander, turmeric, and tomatoes.
  2. Add the chicken, stock, and salt. Bring to a simmer, cover, and cook for 25 minutes until the chicken is tender.
Cook the harees:
  1. Transfer the chicken to a plate and shred it when cool enough to handle. Stir the rinsed cracked wheat into the broth.
  2. Simmer uncovered for 25 to 30 minutes, stirring frequently, until the wheat is soft and the mixture is thick and creamy.
  3. Return the shredded chicken to the pot and simmer for 5 minutes more.
Serve:
  1. Taste and adjust the salt. Ladle into bowls and finish with cilantro and lemon wedges.

Nutrition

Calories: 470kcalCarbohydrates: 51gProtein: 34gFat: 15gSaturated Fat: 3gCholesterol: 105mgSodium: 980mgFiber: 7gSugar: 5g

Notes

  • Cracked wheat gives the dish its characteristic creamy body.
  • Keep extra stock nearby in case the porridge becomes too thick.