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BOKU-BOKU




Source of Recipe


the web


Recipe Introduction


Boku-boku is a Zanzibari dish made for special occasions, particularly when someone is returning from a Haj, the Islamic pilgrimage to Mecca. Before the arrival of spice grinders on the Island, boku-boku was very labor intensive since all of the wheat had to be ground by hand. It also requires a long time to cook, an expensive prospect when using charcoal or wood burning stoves. In a Western kitchen, however, boku-boku is relatively simple to prepare and is definitely something out of the ordinary.


List of Ingredients




3 CUPS WHOLE WHEAT, CLEANED
1-2 POUNDS STEWING BEEF
1 THREE INCH FINGER OF GINGER
1 TABLESPOON CUMIN
1 WHOLE HOT CHILI PEPPER
SALT AND PEPPER
2-3 LARGE RIPE TOMATOES
1 LARGE RED ONION
1 LARGE WHITE ONION

Recipe



Measure 1 1/2 cups of the whole wheat and put in a large saucepan. Add 3 cups
water and one teaspoon of salt. Cover, place on high heat, and bring to a boil. Once boiling, reduce to a simmer and continue cooking until wheat is soft, adding water as necessary (wheat should always be covered with water and should not dry out as when cooking rice).

At the same time, place meat in a medium saucepan. Add ginger, which has been cut into chunks, cumin, whole chili pepper, and salt and pepper to taste. Add enough water to cover meat, cover sauce pan, and place over high heat. Once boiling, reduce to a simmer and cook until meat is soft and tender, again adding water as necessary.

Place 1/2 of the remaining wheat in a food mill or spice grinder. Grind until wheat is broken, but not powdered. Add to the wheat which is now soft, adding enough water to make a soft, oatmeal type mixture. Continue cooking and stirring over medium heat. While it is cooking, grind the remaining wheat until it is flour. Add this to the wheat mixture, adding enough water to keep the soft, oatmeal texture. Cook for 20-30 minutes. Add meat mixture, including remaining liquid. Stir together and cook until the mixture is thick, but not dry.

Finished Boku-Boku is a bit pasty and sticky, and is eaten with your hands. Serve it on a big platter topped with onions that have been fried until crispy. Some people eat Boku-Boku with a salad made of sliced onions, tomatoes, and turnip greens. Others eat Boku-Boku topped with sugar (yes, SUGAR -- try it, you might be pleasantly surprised!).