1. Rinse the wheat until clean in a large bowl. 2. Soak it in water for a few hours or overnight. 3. Drain it well before cooking. 4. If you choose not to soak the grain, it will take longer to cook. 5. In a heavy pot start cooking meat. 6. Add three cups of water for every cup of wheat. 7. DO NOT ADD WHEAT. 8. Add spices. 9. Cover and bring to a boil. 10. Cook for ten minutes. 11. Remove meat (but not broth) from cooking pot and set aside. 12. Skim any froth from the broth and throw it away. 13. Stir wheat into the pot, cover, and reduce heat to simmer. 14. As wheat is cooking, Remove meat from bones. 15. Shred or pound meat into very small pieces. 16. Return meat to pot. 17. Stir until meat and wheat are well mixed. 18. Cover the pot with a sheet of aluminum foil and put the lid over the foil. OR you can put the pot in a warm oven to allow the boko-boko to cook slowly. Make sure it is oven safe first. 19. Cover tightly and continue to cook for two (or four, or six) hours over very low heat. 20. Check occasionally and add water if necessary. 21. When wheat is tender and fully cooked: Add ghee or butter, and stir it forcefully to turn it into a smooth porridge. 22. Flavoring option: 23. Add milk, and sugar or honey, along with the ghee or butter. (you should skip the cumin and turmeric if you plan to do so). 24. Sprinkle lemon juice over the Boko Boko. 25. Serve Boko Boko topped with fried onions. 26. Make a gravy by boiling the meat bones with a chopped onion and the same spices used to cook the Boko Boko. 27. Strain and serve the hot gravy along with the Boko Boko. ---------------------------------------------------------------------------
Nutrition
Ingredients
