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