Restaurant "Entresol" chef Raimonds Zommers shared a recipe for buckwheat popcorn with Latvian Television on May 29.
"Everyone knows that a corn grain explodes and makes the popular snack. We can do the same with buckwheat," Zommers said, an observation that contains all the simplicity of the true stroke of genius.
First, boil buckwheat in water without seasoning. Spread the buckwheat on a tray and place somewhere warm and dry - on the windowsill or in the oven on ventilation mode at 60 degrees.
Once the buckwheat has been dried, heat oil in a saucepan, prep a strainer, napkin and a container. Pour buckwheat into the hot oil. Be swift - buckwheat is prone to burning quickly.
Dab the popped buckwheat on a napkin and add salt, sugar, or other spices as preferred.
Enjoy your buckwheat treat at a drive-in cinema or snack away at home. If it catches on, we might just manage to empty the shelves all over again!
