Across the highlands
Fapar Ko Dhido
Buckwheat porridge with cinnamon, honey and blueberries
30 min·4 servings
Buckwheat
Triangular seeds of a plant related to sorrel and rhubarb rather than a true grain, used whole or as flour, with a nutty, slightly bitter flavour.
Whole groats and flour are sold in health food stores, organic shops and increasingly in supermarkets, and Eastern European grocers often stock them toasted. The flour turns rancid faster than wheat flour, so store it cool and use it fairly soon.
Substitute:
Nothing truly replaces its nutty, bitter taste; wholemeal wheat or spelt flour handles similarly but gives a milder, more elastic result that contains gluten.
Used in · 1 recipe