Boakuri Bambukeyo

Boakuri Banbukeyo was one common dish that our grandparents used to eats during the 70s or 80s. The main reason was bread fruit trees was very common that time and rice and fllour are not readily available. This was a sweet dish that our grand parents made and taste really good. It’s a great treat on its own or with coconut slices or dried fish. 



Ingredients:
  • 1 small breadfruit (4 cups when chopped)
  • 1 ½ cups sugar (add more if you want to)
  • 6 inch piece of raanbaa
  • ½ cup water

Instructions:
  1. Peel the breadfruit and remove the core. Cut the breadfruit into bite size pieces. Our pieces were roughly an inch long and a half an inch wide. The really important thing here is that you cut them all to one size so that they can cook evenly.
  2. Place the breadfruit, water and raanbaa in a pot and cook the mixture until the breadfruit stops looking raw and takes on a slight yellowish tint. For us it took around ten minutes for that to happen. We were cooking it on a medium heat with the lid on while stirring it occasionally.
  3. Remove the raanbaa and add the sugar. Switch the heat to low and stir to get it all combined.
  4. Now you’ll just have to cook the mixture until it becomes thick and sticky. For us this took around thirty minutes. It’s going to get a little bit liquidy before it thickens though. So keep an eye on it and stir often, especially towards the end. We did keep the lid on for most parts of the liquidy stage to help the breadfruit soften and absorb the sugar, but as soon as it began to thicken, we ditched the lid and kept stirring. Also, be a bit careful about keeping the heat low so that the sugar doesn’t burn. And the last thing, don’t keep the pot on the stove and step away for too long, making Boakuri Bambukeyo needs a little bit of attention.

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