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Burundi (Burundian Recipes)

World Cuisine Recipes

   Beans are the staple of Burundian cuisine and the typical carbohydrate sources are beans, plantains, bananas and corn. Like many East African cuisines there is a strong Asian influence on Burundian cookery, including the use of hot spices and the prevalence of Chapatis at meals.
Beans and Bananas

500 ml dried red kidney beans
4 green bananas or plantains
2 tbsp palm oil
1 small onion, thinly sliced
1/4 tsp salt
Hot chilli pepper to taste
Cooking Instructions:
Soak the beans for at least 3 hours in plenty of water, Drain, place in a pan, cover with plenty of water and boil for 40 minutes, or until tender. Drain. Peel and chop the bananas then add the oil to a pan and brown the onions. Add the beans and bananas to the oil, season with salt and pepper then stir-fry for 2 minutes. Add 1l water and simmer until the beans are completely cooked and the liquid has reduced to about 250ml. Serve hot as an accompaniment.
Burundian Bean Soup

200 g dried lima beans
200 g dried white beans
200 g dried pink or red beans
2 l water
60 ml vegetable broth
400 g onions, chopped
200 g green bell pepper, chopped
1/4 tsp red chilli flakes
4 sticks celery, chopped
40 g parsley, chopped
1 tbsp fresh basil, chopped
2/3 tbsp ground cumin
1 tsp salt
150 g raw peanuts ground to a meal
Cooking Instructions:
Soak the beans over night then drain and place in a large pan. Add the water, bring to a boil and boil for 2 minutes. Cover and reduce to a simmer, cooking for 1 hour. Meanwhile add the vegetable broth to a non-stick frying pan and add the onion and pepper. Cook until softened then add the celery and parsley and cook for 3 minutes longer. Add this to the beans and cook, uncovered for a further 90 minutes. When almost ready add the peanuts and cook for 15 minutes more. Serve in bowls.
Burundian Fried Beans (Ibiharage)

450 g cooked beans (any of lima, pinto, kidney, black-eyed peas etc)
3 onions, coarsely chopped
1 garlic clove, mashed
80 ml oil
2 chillies, finely chopped
2 tsp salt
Cooking Instructions:
Fry the onions and garlic in hot oil until the onions are translucent. Add the beans, chillies and salt and continue frying for 5 minutes more. Serve immediately.
Chicken with Bulgur Wheat (Boko Boko Harees)

600 g whole or bulgur wheat
3 chicken breasts
3 sets chicken giblets
1 large onion, grated
1 small onion, sliced and shredded
3 tbsp turmeric paste
5 tbsp sugar
1.2l water
6 tsp ghee
2 tsp salt
Cooking Instructions:
Place the wheat in water and allow to soak for 3 hours. Drain the wheat at the end of this time, then place in a large pot along with the chicken and grated onion. Add enough water to cover this mixture by 3cm. Add half the salt, bring to a boil and reduce to a simmer. Meanwhile make a sweet turmeric sauce by cutting the chicken giblets into very small pieces and simmering with the turmeric paste and 120ml water. Add a pinch of salt and 3 tbsp sugar to the mix. Cook gently for 10 minutes then allow to cool.
   Once the wheat is thoroughly cooked and softened (about 30 minutes) remove the chicken breasts and shred finely. Add the chicken back to the wheat and stir to combine. Add 3 tsp ghee and continue stirring until it is well mixed-in. The wheat paste should be of the consistency of a thick dough. If it's too runny cook further to thicken the sauce. Now fry the remaining onion in the left-over ghee. Cook until they turn crispy. To serve, allow the chicken and wheat mix (Boko Boko) to cool until just warm and serve in a bowl accompanied by the fried onion and turmeric sauce in separate bowls.
Date and Banana Mix

250 g butter
200 ml Sugar
2 eggs
500 ml flour
1 pinch salt
2 tsp baking powder
4 bananas
250 g dates
15ml melted butter
1 tsp cinnamon
2 tbsp Sugar
Cooking Instructions:
Cream together the butter and sugar until light and fluffy. Beat the eggs into this mixture one at a time then add the flour, salt and baking powder. Mix well and place half the mixture into a well-greased 22 x 30cm baking dish. Cover this dough with the sliced bananas and chopped dates and top with the remaining dough. Place in the centre of an oven pre-heated to 180C and bake for half an hour until golden brown. Remove from the oven, brush the top with melted butter then mix the sugar and cinnamon and sprinkle over the top. Serve warm.
Lentil and Bean Soup (Soupe aux Lentilles et Legumes)

225 g sweet potato, peeled and diced
225 g carrots, peeled and diced
2 onions, sliced
225 g green cabbage, shredded
300 g brown lentils
225 g green French Beans
600 ml vegetable stock
Salt and freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
Cooking Instructions:
Heat the oil in a pan then fry the onion for a few minutes before adding the lentils. Stir to ensure that the lentils are completely coated in oil. Add the stock and simmer for 20 minutes until the lentils are very soft. Add the remaining vegetables and season. Allow to simmer for a further 15 minutes until the lentils form a mush. Serve with crusty bread.
Matura and Mahu

3 tbsp chopped onions
1/2 tsp chopped garlic
1 tbsp oil
750 g forequarter of beef, cubed
1 green chilli, finely chopped
Salt and black pepper to taste
200 g tripe (left whole).
250 ml blood
Cooking Instructions:
Fry the onions and garlic in the oil until the onions turn a golden brown. Set aside and allow to cool. Meanwhile mix the beef with the blood, add the chilli and season with salt and black pepper. Use this mixture to stuff the tripe and tie both ends firmly. Grill the tripe sausage to cook, allow to cool then slice and serve topped with the onion and garlic mixture.
Pounded Beans

200 g canned hominy (corn without the germ)
200 g dried beans
Cooking Instructions:
Soak the beans over night. Cook the following day in plenty of water. Simmer for about 40 minutes until done. Heat the hominy through then drain the beans and mix with the hominy. Pound to a paste, heat through and serve. To make your own hominy pop the brittle kernels off the cobs with your fingers and pound or grind them to loosen the tough husks. Put in a pot of cold water and skim off the husks that rise to the top. Soak for 2 days, drain, then spread one layer deep on a clean surface to dry in the sun. Store in a cool, dry place. To cook home-made hominy put the kernels in just enough water to cover and simmer for about 2.5 hours, until tender. You can then mix this with the cooked beans.
Vegetable Beans (Maharggwe)

250 g Beans
4 potatoes, peeled and diced
2 tomatoes, quartered
100 g white cabbage or spinach, shredded
4 tbsp oil
2 chopped onions
2 garlic cloves
1/2 tsp allspice
1 bayleaf
Salt and pepper to taste
Cooking Instructions:
Soak the beans in water over night. The next day drain and place in a large pan. Cover with ample water, bring to a boil and cook until soft (about 70 minutes). Add the oil to a pan, heat and fry the onions and garlic until soft. Drain the beans (but retain the water). Add the tomatoes, cabbage and spices to the onions then gradually add about half the bean water and stir into the vegetable mixture. Bring to a low simmer then cook for 10 minutes, stirring frequently. Add the potatoes and cook for 5 minutes then add the drained beans and cook for a further 20 minutes, stirring occasionally.

World Cuisine Recipes


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