BOKO BOKO HAREES (BURUNDI)

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.