Traditional Merchant's Buckwheat (Kasha)

Buckwheat is a nutrient-dense grain popular in Eastern Europe, simmered here into a hearty, savory one-pan dish with tender pork, carrots, and aromatic spices.

Ingredients

• 400g pork meat
• 1/2 metric cup (~125ml) buckwheat
• 1 1/5 metric cup (~300ml) water
• 1 medium-sized carrot
• 1 small onion
• 6-8 tablespoons tomato paste
• Wheat flour
• Curcuma
• Chili powder (optional)
• 3-4 garlic cloves
• Parsley
• 3-4 bay leaves

Directions

1. Chop the onion and cut the pork into small pieces.
2. Dust the pork with wheat flour, either before or after adding it to the pan.
3. Heat a bit of oil in a frying pan over medium-high heat, then add the pork and onion, frying for about 10 to 15 minutes.
4. While the pork and onion are frying, cut the carrot into small pieces and chop the parsley.
5. Once the pork and onion are browned, stir in the water, tomato paste, buckwheat, and chopped carrots.
6. Season with curcuma, chili powder (optional), salt, and black pepper to taste, mixing thoroughly.
7. Add the garlic cloves, bay leaves, and chopped parsley.
8. Once the liquid reaches a boil, cover the pan with a lid and stew over low heat for about 25 minutes.
9. Remove from heat, serve hot, and enjoy.