Kasha, also known as buckwheat in many countries, is a traditional ingredient with a long history in Slavic and Eastern European cuisine. Although its primary use is found in Russia, Ukraine, and Poland, the preparation of kasha has transcended borders and adapted to different cultures in Latin America, where it receives various names depending on the country, though it is commonly called simply kasha or buckwheat pilaf. This seed, which is not a true cereal but a plant related to rhubarb, has been valued for its high nutritional content and versatility in the kitchen. In many Latin American homes, kasha has found a special place, combined with local ingredients such as sweet potato, which adds sweetness and texture, to create balanced and flavorful recipes.
The recipe presented below, kasha patate sucrée or kasha pilaf with sweet potato puree, fuses the richness of buckwheat with the smoothness of sweet potato puree, resulting in a nutritious and comforting dish ideal for any time of the year. The inclusion of sautéed onions and an aromatic garlic sauce with tamari enhances the flavors, making this preparation a delicious, healthy, and easy-to-make option.
How to prepare Kasha patate sucrée or kasha pilaf with sweet potato puree and a
Ingredients: Buckwheat, Water, Sweet Potatoes, Butter, Onions, Milk, Tamari, Vegetable Oil, Garlic Cloves.
Steps:
Kasha: Rinse the grains well and discard the water.
In a medium saucepan, bring the necessary water to a boil.
Add the rinsed grains.
Cover.
Reduce the heat to low and cook the grains for 10 minutes or until the water has been absorbed and the grains are fluffy.
Sweet potato puree: Cut the sweet potatoes in half and bake at 400 degrees for 50 minutes, or cut into pieces and boil for 30 - 40 minutes, or cook the pieces in the microwave for approximately 7 minutes.
Remove and discard the skins.
If using onions, melt the butter in a medium skillet and add the onions.
Cook over medium-high heat until the onions are translucent, approximately 4 minutes.
Set aside.
In a large bowl, mash the sweet potatoes.
Add the sautéed onions, milk, salt, and pepper.
Garlic sauce: In a small bowl, mix tamari with vegetable oil and garlic.
Combine the three parts of the recipe: place the kasha on a serving plate.
Drizzle with the garlic sauce.
Top with the sweet potato mixture.
Serve hot.
