Dhido (buckwheat porridge)

Preparation

1. 1

   Bring the water to a boil with a pinch of salt.

2. 2

   Pour in the buckwheat (or sorghum) flour in a thin stream while whisking vigorously to avoid lumps.

3. 3

   Lower the heat and stir constantly with a wooden spoon for 10-12 minutes, until the dough becomes thick, smooth and pulls away from the sides of the pot.

4. 4

   Shape the dough into a ball with a wet spoon.

5. 5

   Serve hot with dal, a vegetable curry or gundruk.