Buckwheat, which is thought to derive from a Greek word, is the Latvian name for the pseudocereal known as buckwheat. Buckwheat is one of the staples of traditional Latvian cuisine and is also the name of this simple dish, which consists of buckwheat groats cooked in water with butter and salt before being enjoyed on their own or as a side dish to various Latvian dishes.
- 200 g buckwheat
- 100 g fried mushrooms
- 50 g butter
- 200-250 g pork
- spices to taste
- sea salt to taste
- Cut the pork into pieces, sprinkle with salt.
- Add buckwheat, mushrooms, spices.
- Add 2 glasses of water – stir.
- Place everything in a roasting tin.
- Bake at 180 °C for 40 minutes.