- For the porridge put the buckwheat, oil, salt, water, sugar and spices into a pressure cooker. Close lid and cook for 15—20 min (according to taste of bite).
- Open lid and stir in the white tahina paste. Stir well to get a porridge like consistency. Let simmer, if there is still some liquid to absorb. Or add water, if the porridge became to dry. Let set aside.
- For the sesame crunch, mix and heat water and sugar in a non-stick pan until dissolved. When it’s hot add sesame seeds and never stop mixing and stirring, until it gets sticky.
(In the picture above, I used black sesame. White sesame would be more flavorful here.)
-
Place porridge in a bowl and top with sesame crunch, maple sirup or salt flakes. If tolerated, and in season, add blueberries.
How
to
to