Fapar Ko Dhido

Ingredients

• 7 ozBuckwheatwhole or cracked; rinsed, soaked if desired
• 1⅔ cupsWaterfor swelling and cooking, amount to desired consistency
• 1¼ cupsMilkdairy or plant drink, fully or partly instead of water
• Saltto season the mash
• 1 tspCinnamoncooked along or stirred in at the end
• 1 ozHoneyfor sweetening; alternatively rice syrup or pitted dates
• 3½ ozBlueberriesfresh or frozen, stirred in or pureed
• 2 tbspAlmond butteras a topping (optional)
• 1 tbspHemp seedshulled, for sprinkling (optional)
• 1 ozButterstirred into the hot mash at the end (optional)

Method

1. Rinse and soak the buckwheatRinse the buckwheat in a sieve under cold running water until the water runs clear. If you like, soak it for several hours or overnight, then drain off the soaking water and give the grain another rinse.
2. Toast the dry grainIf you have not soaked the buckwheat, toast the dry grain in a pot over medium heat for two to three minutes, until it smells nutty, stirring often so nothing catches and darkens; soaked grain is not toasted.
3. Add liquid and bring to a boilPour in the milk and water, add a pinch of salt and bring everything to a boil. Use more milk for a creamier mash, more water if you want it lighter.
4. Simmer into a thick porridgeLet it swell uncovered over medium to low heat, stirring now and then, until you have a thick porridge after about 15 to 20 minutes. If it gets too stiff, add more liquid a splash at a time.
5. Or blend it until creamyAlternatively, blend the soaked buckwheat with the liquid and the sweetener until creamy, then bring the mixture briefly to a boil — or use it raw.
6. Season with cinnamon, honey, butterSeason the mash with cinnamon and honey, and with butter if you want it richer. Stir the butter into the still-hot porridge until it has melted.
7. Serve with toppingsSpoon the dhido into bowls and either stir the blueberries through or spoon them on top as a purée. Finish with almond butter and a sprinkle of hemp seeds if you like.

Tips and variations

Instead of cow's milk you can use a plant drink with water, or spiced golden milk. Sweeten with honey, rice syrup, agave syrup, pitted dates or caramel sauce, depending on how much you want the cinnamon to come through. If you soak the buckwheat, a squeeze of lemon juice in the soaking water works well; toasted coconut flakes and ground flaxseed can be folded in at the end. The porridge is as good warm from the pot as it is cold the next morning — just stir in a little milk to loosen it and scatter fresh berries over the top.