Boko Boko Recipes

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.

Steps:

• Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
• Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
• Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
• Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
• In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10-12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
• Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
• Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
• Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
• Transfer a dough round to a 9-inch pie tin, trimming the edges so there's about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
• Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
• Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
• Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2-3 tablespoons of sugar on top.
• Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
• Slice and serve.
• Enjoy!

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.