You will need:

150 g buckwheat
2 smaller sweet potatoes
1 small jar of canned pineapple
1 chopped onion
20 g Must Umami black garlic cloves
1 tbs fresh grated ginger
1.5 tbs cumin
1 tbs turmeric powder
1.5 tbs smoked paprika powder
1 tbs coconut sugar
1 jar of coconut cream
3 tbs soy sauce
1 tsp smoke essence
350-400 ml water
1 lime juice

Preparation:

Fry the chopped onion and grated ginger over medium heat until glassy.

Add the chopped sweet potatoes to the pan and fry for 5 minutes until the sweet potato pieces are cooked through.

Add buckwheat, black garlic cloves and cashew nuts to the pan and roast them for 2-3 minutes.

Stir in cumin, turmeric, smoked paprika powder and coconut sugar.

Now add water, coconut cream, soy sauce, smoke essence- mix thoroughly and bring to a boil.

Cover the pan with a lid and cook for about 20 minutes until the buckwheat is soft, then add the lime juice.

* The dish is suitable for eating with sour cream.