Zow

Method

Mix buckwheat flour with salt in a large bowl. Gradually add water whilst stirring to form a smooth, pourable batter without lumps. Heat butter in a heavy-bottomed pan over medium heat and slice the onion thinly, frying until golden. Pour the buckwheat batter into the pan with the onion and butter, stirring constantly to prevent sticking and ensure even cooking. Continue cooking for 8-10 minutes, stirring frequently, until the mixture thickens and becomes creamy with a slight nutty aroma. Crumble dried chillies over the top and fold through gently. Serve hot as a warming breakfast porridge.