Best 2 Boko Boko Recipes

Boko Boko, also known as Koki Koki, is a traditional Cameroonian dish made with cassava leaves, meat, and spices. It is a hearty and flavorful stew that is often served with rice, plantains, or fufu. There are many variations of Boko Boko, but the basic ingredients and cooking method remain the same.

This article provides three delicious recipes for Boko Boko, each with its own unique twist. The first recipe is a classic Boko Boko made with beef, while the second recipe uses chicken and the third recipe is a vegetarian version made with tofu. All three recipes are easy to follow and can be made in under an hour.

Whether you are a Cameroonian looking for a taste of home or a food lover looking to try something new, Boko Boko is a dish that you will surely enjoy. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

BOKO BOKO HAREES (BURUNDI)

Boko Boko Harees (Burundi) image

This recipe was featured on week 44 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burundi is my 44th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Burundi is an African nation where meat is not abundant, and this is one of the ways that a small amount of meat can be stretched to make a filling meal.

Provided by GiddyUpGo

Categories Chicken Breast

Time 4h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 1/3 cups bulgur wheat
3 chicken breasts
1 large onion, grated
1 teaspoon salt
3 sets chicken giblets
1 small onion, sliced and separated into rings
2 tablespoons turmeric powder
1/4 cup water
3 tablespoons sugar
5 cups water
6 teaspoons ghee, divided

Steps:

Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much.
Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
Meanwhile, cut up the chicken giblets into very small pieces.
In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside.
Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked.
Fry the onions in the remaining ghee until they are crispy.
Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary.
Serve with the turmeric sauce and fried onions.

Nutrition Facts : Calories 146.6, Fat 5.7, SaturatedFat 2.4, Cholesterol 28.7, Sodium 223.5, Carbohydrate 15, Fiber 2.8, Sugar 4, Protein 9.4

BOKO BOKO

Boko Boko image

Make and share this Boko Boko recipe from Food.com.

Provided by Creation In Hope

Categories Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lamb (bone-in is most authentic and gives the dish the best flavor) or 1 lb mutton (bone-in is most authentic and gives the dish the best flavor)
1/4 teaspoon cinnamon
1/2 teaspoon cumin powder (optional) or 1/2 teaspoon turmeric powder (optional)
salt
black pepper
3 -4 cups bulgur wheat (rice or other grains may also be experimented with) or 3 -4 cups cracked wheat (rice or other grains may also be experimented with)
butter (optional)
milk
sugar
honey
lemon juice
fried onions

Steps:

Rinse the wheat until clean in a large bowl.
Soak it in water for a few hours or overnight.
Drain it well before cooking.
If you choose not to soak the grain, it will take longer to cook.
In a heavy pot start cooking meat.
Add three cups of water for every cup of wheat.
DO NOT ADD WHEAT.
Add spices.
Cover and bring to a boil.
Cook for ten minutes.
Remove meat (but not broth) from cooking pot and set aside.
Skim any froth from the broth and throw it away.
Stir wheat into the pot, cover, and reduce heat to simmer.
As wheat is cooking, Remove meat from bones.
Shred or pound meat into very small pieces.
Return meat to pot.
Stir until meat and wheat are well mixed.
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.
Cover tightly and continue to cook for two (or four, or six) hours over very low heat.
Check occasionally and add water if necessary.
When wheat is tender and fully cooked: Add ghee or butter, and stir it forcefully to turn it into a smooth porridge.
Flavoring option:
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).
Sprinkle lemon juice over the Boko Boko.
Serve Boko Boko topped with fried onions.
Make a gravy by boiling the meat bones with a chopped onion and the same spices used to cook the Boko Boko.
Strain and serve the hot gravy along with the Boko Boko.

Tips:

Choose the right type of plantains: For this recipe, it's best to use very ripe plantains with black skin or plantains that are almost completely black. These plantains are sweeter and have a softer texture, making them perfect for frying.
Slice the plantains evenly: To ensure even cooking, slice the plantains into uniform pieces. This will help them cook at the same rate and prevent some pieces from becoming overcooked while others remain undercooked.
Use a nonstick skillet: A nonstick skillet is ideal for frying the plantains because it prevents them from sticking and allows you to use less oil. If you don't have a nonstick skillet, you can use a regular skillet, but be sure to grease it well with oil before adding the plantains.
Cook the plantains over medium heat: Medium heat allows the plantains to cook through without burning. If the heat is too high, the plantains will brown too quickly and may not cook evenly.
Flip the plantains carefully: Once the plantains are golden brown on one side, carefully flip them over using a spatula. Be gentle to avoid breaking the plantains.
Drain the plantains on paper towels: After frying, transfer the plantains to a plate lined with paper towels to drain off any excess oil.
Serve immediately: Boko boko is best served hot and crispy. You can sprinkle some salt or sugar on top before serving, or you can enjoy them plain.

Conclusion:

Boko boko is a delicious and popular West African snack or side dish. It's made with ripe plantains that are sliced and fried until golden brown. The plantains can be seasoned with salt, sugar, or other spices to taste. Boko boko is a great source of energy and nutrients, and it's a perfect snack for any time of day. Whether you're looking for a quick and easy snack or a hearty side dish, boko boko is sure to satisfy.