This strongly flavoured breakfast dish originates in Eastern Europe.
Per person
2 oz / 50g buckwheat grain or flake
1/2 oz / 12 g butter
1/4 pint / 150 ml water
salt to taste
Use a heavy bottomed pan.
Roast the grain dry in the pan to develop the flavour.
Soak the grain in the water overnight.
Add the butter and salt and simmer over the lowest possible heat for 3 hours, add more water if required. - traditionally, simmer beside the ashes of the fire overnight.