Boko Boko Harees Burundi

Dive into the comforting flavors of *Boko Boko Harees Burundi*, a traditional East African dish that’s both hearty and nourishing. This recipe combines tender shredded chicken with pearl wheat, slow-simmered in a fragrant broth infused with warm spices like cinnamon, cardamom, and coriander. The addition of fresh ginger, garlic, and onion creates a rich and savory base, while a touch of butter or ghee adds a luxurious finish. Served hot and garnished with freshly chopped cilantro, this dish is perfect for gatherings or cozy family dinners. With its porridge-like consistency and warm, spiced aroma, this one-pot meal is a true celebration of Burundian culinary heritage—easy to prepare yet full of depth and comfort. Perfect for anyone seeking a unique twist on classic comfort food!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 whole (about 4 lbs) Chicken
• 2 cups Pearl wheat (or cracked wheat)
• 1 large, chopped Onion
• 4 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 1 Cinnamon stick
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cardamom
• 2 teaspoons (or to taste) Salt
• 1 teaspoon Black pepper
• 10 cups Water
• 3 tablespoons Butter (or ghee)
• 2 tablespoons, chopped (for garnish) Fresh cilantro

Directions

Step 1

Clean and wash the chicken thoroughly. If desired, remove the skin for a leaner dish.

Step 2

In a large, heavy-bottomed pot, add the whole chicken, water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for about 1 hour, skimming off any foam or impurities that rise to the surface.

Step 3

While the chicken cooks, rinse the pearl wheat thoroughly in cold water and set it aside.

Step 4

Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Strain the chicken broth and return it to the pot. Discard any solids.

Step 5

Debone the chicken and shred the meat into small pieces, discarding the bones and skin.

Step 6

Add the rinsed pearl wheat, chopped onion, garlic, ginger, cinnamon stick, ground coriander, ground cardamom, the remaining 1 teaspoon of salt, and black pepper to the pot with the broth. Mix well.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5–2 hours, stirring occasionally to prevent sticking. Add more water if needed to maintain a porridge-like consistency.

Step 8

When the wheat is fully cooked and the mixture has thickened, stir in the shredded chicken and let it simmer for an additional 20 minutes.

Step 9

Remove the cinnamon stick and stir in the butter (or ghee) until fully melted and incorporated.

Step 10

Taste and adjust the seasoning, if necessary.

Step 11

Serve the Boko Boko Harees hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	4877.5 grams (4877.5g)

Amount per serving	% Daily Value*
Calories	4755

Total Fat 160.10g	205%
Saturated Fat 52.30g	262%
Polyunsaturated Fat 17.00g
Cholesterol 2125mg	708%
Sodium 6371mg	277%
Total Carbohydrate 316.90g	115%
Dietary Fiber 48.70g	174%
Total Sugars 11.30g
Protein 540.10g	1080%

Vitamin D 21IU	105%
Calcium 640mg	49%
Iron 26mg	144%
Potassium 6939mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 44.4%

Carbs: 26.0%