Goya Coarse Bulgur Wheat (Kiepe-Blé) is a versatile, whole-grain cracked wheat enjoyed across African, Middle Eastern, Mediterranean, and global cuisines. Made from parboiled wheat kernels that are dried and coarsely cracked, this bulgur cooks faster than whole wheat while retaining a hearty texture and nutty flavor.

Known as Kiepe-Blé in Francophone regions, Bulgur in Turkish cuisine, Burghul/Bourghol in the Middle East, and often referred to as cracked wheat across parts of Africa, this grain is a pantry staple for both traditional and modern dishes.

Goya’s coarse bulgur wheat is ideal for recipes that require a firmer bite, making it perfect for pilafs, stews, stuffed vegetables, grain bowls, and classic cultural dishes. Naturally high in fiber and plant-based, it’s a wholesome alternative to rice or couscous.

• Brand: GOYA®

• Net Weight: 24 oz

• Ingredients: 100% Bulgur Wheat (Cracked Wheat)

🌍 Names Used in Other Countries

• West Africa (Francophone): Kipe-Blé

• Ghana: Bulgur Wheat / Cracked Wheat

• Nigeria: Bulgur Wheat (sometimes used as wheat substitute for grains)

• Senegal: Blé concassé

• Mali / Burkina Faso: Blé concassé

• North Africa: Bulghour / Bourghol

• Ethiopia & Eritrea – Kinche (cracked wheat; bulgur-like)

Bulgur Wheat Recipe: West African–Inspired Bulgur Jollof Pilaf

This recipe adapts the familiar West African jollof-style flavor profile using bulgur wheat as a quick-cooking, nutritious grain.

Ingredients

• 1 cup Bulgur Wheat

• 2 cups vegetable or chicken stock

• 2 tablespoons vegetable oil

• 1 medium onion, finely chopped

• 2 fresh tomatoes, blended (or 1 cup canned crushed tomatoes)

• 1 tablespoon tomato paste

• 1 teaspoon ground paprika

• ½ teaspoon ground ginger

• ½ teaspoon garlic powder (or 2 fresh garlic cloves, minced)

• ½ teaspoon curry powder

• ½ teaspoon thyme

• 1 scotch bonnet or chili pepper (optional, blended)

• Salt to taste

• Optional additions: mixed vegetables (carrots, green beans, peas), cooked chicken, beef, or shrimp

Instructions

1. Heat vegetable oil in a saucepan over medium heat.

2. Add chopped onions and sauté until soft and fragrant.

3. Stir in tomato paste and cook for 2–3 minutes to remove raw taste.

4. Add blended tomatoes, chili pepper, paprika, curry powder, thyme, ginger, garlic, and salt. Cook until the sauce thickens and oil slightly rises.

5. Pour in the stock and bring to a gentle boil.

6. Stir in bulgur wheat, cover, and reduce heat to low.

7. Cook for 10–12 minutes until bulgur is tender and liquid is absorbed.

8. Fluff with a fork and fold in vegetables or protein if using.

9. Serve hot as a main dish or side, similar to rice jollof.

Taste Profile:
Savory, lightly smoky, tomato-rich with warming spices. Bulgur adds a nutty texture and absorbs flavors beautifully.