Burabisco or brabisco is a quick and easy meal from the North that really minds me of my recent trip to Morocco. Video about my trip coming soon to my Youtube Channel so subscribe so you can get the notification. Why do i say this? A lot of cous cous is consumed in Morocco. Everywhere I went, I had different types of cous cous, either with glazed apricots or vegetables either way it was very reminiscent of burabisco for me.
I have heard the argument that some people use cous cous for this dish or even acha but most people say they use garri for it. The principles for preparation are the same in my opinion so I don’t see the big difference. I added some ingredients that may not traditionally be used just to make it more flavorful. In this recipe, I used garri but feel free to explore the other options I listed above. I also used shredded chicken for this but feel free to explore other proteins like fish, especially sardines because of the flavor it would add to your dish.
Recipe for Burabisco
Ingredients
1 cup of garri
1 cup of chopped vegetables
A handful of Chopped Onions
1 cup of shredded chicken
1 tablespoon of butter
2 cooking spoons of groundnut oil
Seasoning cubes
2 cloves of garlic
1 tablespoon of grated ginger
1 teaspoon of chilli powder
Method
Wash and season the shredded chicken with ginger, garlic and seasoning cube.
In a pan, heat up the butter and groundnut oil and stir in the shredded chicken.
Sprinkle the chilli pepper and taste for seasoning and add more as needed.
Once the chicken has browned and is cooked, add the vegetables and stir in.
In a separate bowl, add some tepid water to the garri and stir with a fork so it doesn’t form a solid mold.
Pour in your chicken and vegetables into the bowl of garri and stir till properly combined.
Serve warm.
