Bulgur Wheat is a whole wheat grain that is consumed often in Haitian cuisine. To my knowledge, we eat it two ways; it sometimes substitutes rice in a meal or is made into porridge.
Haitians refer to it as Ble (pronounced: Blé). The brand that I used is pictured below, I’m not such a big fan of it when it substitutes rice but I love it as a porridge; which is why I thought it was important for me to learn how to make this.
I only learned how to make it recently following my mothers instructions and I came up with the recipe that you see below. If you make it differently feel free to share your methods with me in the comments section. Hope you try and like this recipe.
This is the bulgur wheat I used.
Watch me make Labouyi Ble:
Labouyi Ble (Bulgur Wheat Porridge)Print Recipe
- 1 cup Bulgur Wheat
- 1 cinnamon stick
- 2 star anise
- 1 (12oz) can of evaporated milk
- 1/2 cup sugar or sugar to taste
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon butter
In a medium saucepan on low to medium flame add 4 cups of water, bulgur wheat, star anise, cinnamon stick and cook for 20 minutes. Once cooked turn off flame, remove cinnamon stick and star anise, rinse and set aside for later use.
Blend cook bulgur wheat with 2 cups of water. Use a strainer to strain bulgur, using a spoon to push it through. Take remaining bulgur from strainer and blend it with 1 cup of water and strain it again. Throw away remaining bulgur.
On a low flame, add strained bulgur wheat to the saucepan along with milk, star anise, cinnamon stick, sugar, salt, nutmeg, stir well to remove any lumps and let it simmer for 10 minutes.
After 10 minutes, add butter, vanilla extract and stir. Serve and enjoy!