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Buckwheat
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By Zuza Zak
Published 2021
Found all over Eastern Europe, buckwheat is a staple ingredient in the Baltic countries and Russia. A particular favourite is roasted buckwheat, which looks like raw buckwheat except that it is dark brown in colour. It has a distinctive nutty flavour and can be found in any Polish shop — look for kasza gryczana prażona on the pack — and most wholefood shops, where it may be called kasha.
Buckwheat, whether raw or roasted, is cooked like rice, using the absorption method on the hob: allow about 1 cm (½ inch) of water above the buckwheat, then let it simmer and steam, covered, over a very low heat for about 20 minutes or until all the water has been absorbed. I always wrap the pan of cooked buckwheat, lid and all, in a towel or tea towel and then cover it with a blanket to keep the grains warm and fluffy, just like my gran (and many other Eastern European grans) would.