2 cups barley
1 lb meat
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cardamom
10 whole cardamom
3 large cinnamon sticks
1 and 1/2 tbsp lemon juice
1/2 tbsp salt

Wash the meat, cover it with water and boil it (do not add salt).
Next wash the barley and drain them.
When the meat is half way cooked, add the barley and continue cooking the meat with the barley.
If the water has reduced, add some more to cover the meat and the barley.
When the barley has softened up, add the lemon juice, whole cinnamon sticks and whole cardamom.
Continue cooking until the meat and the barley have completely softened up and there is less water.
Start mixing using a large spoon and add the remaining spices.
Keep mixing and gently crushing the meat and the barley with the large spoon.
Taste to see if you need to add more spices.
Once everything is well mixed, remove from the stove and take an immersion blender and blend the mixture.
The bokoboko is now ready.
Take a portion of the bokoboko and place it in a serving bowl, then add melted ghee on top and some sugar.

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