Entree: Burundi – Central Culinary Region – Boko Boko Harees (Hearty slow-cooked wheat porridge with tender stewed meat)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (907 g) beef shank or stewing beef, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, chopped, about 8 oz (225 g) total
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 ml) tomato paste (optional)
- 1 tbsp (6 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1 1/2 tsp (8 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 8 cups (1.9 L) beef stock or water
- 1 1/2 cups (270 g) cracked wheat (burghul or coarsely cracked wheat)
- 4 tbsp (60 g) unsalted butter or ghee
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with 1 tsp (2 g) salt and brown in batches on all sides, about 4–5 minutes per side; remove and set aside.
2. In the same pot, reduce heat to medium, add the chopped onions and cook until translucent, about 6–8 minutes. Add garlic and tomato paste (if using) and cook 1–2 minutes until fragrant.
3. Return the beef to the pot, stir in cumin, cinnamon, remaining salt and pepper, and pour in 8 cups (1.9 L) beef stock to cover. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook until the beef is very tender, about 1 1/2–2 hours.
4. Remove the beef pieces, shred or chop them finely, and set aside. Strain the cooking liquid if you prefer a clearer porridge, reserving the liquid.
5. Bring the reserved cooking liquid back to a simmer and stir in 1 1/2 cups (270 g) cracked wheat. Cook, uncovered, over low heat, stirring frequently to prevent sticking, until the wheat has absorbed most liquid and broken down into a thick porridge, about 25–35 minutes.
6. Return the shredded beef to the pot, stir to combine, and continue cooking until the meat is integrated and the texture is creamy; add additional warm stock or water by 1/4 cup (60 ml) increments if too thick.
7. Stir in 4 tbsp (60 g) unsalted butter or ghee until melted and fully incorporated. Adjust seasoning with salt and pepper.
8. Serve hot in bowls, garnished with chopped parsley or cilantro and lemon wedges on the side for brightness.