Ingredients

 

3/4 cup quinoa

I tablespoon of buckwheat

2cm ginger 

I tablespoon of pine nuts

1/2 teaspoon of asafoetida powder

1-2 chilli padi (bird's eye chilli)

2 medium-sized limes​

Sesame oil

Black salt

 

Note: You must cook the quinoa and buckwheat before you start. You can deseed the chilli padi, if your spice tolerance is low or remove it altogether.

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Method

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Fry the ginger in sesame oil in a medium-sized pan, then add the pine nuts and bird's eye chilli. Let everything fry for a minute or so before adding the asafoetida powder. Move everything about for thirty seconds before adding some black salt.

 

Once properly fried, add the cooked quinoa, buckwheat and a little more salt. Mix it all up then squeeze in some lime. Mix again, before turning off the heat. 

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There is India, China, North and South America in this dish. Which makes it odd yet flavourful. A collaborative effort is always uneasy at the start but it takes on new meaning and becomes congenial when walls crumble, tempering the environment 

 

Your tongue will be searching for something familiar while tossing sapid ingredients. Gradually, the fusion becomes chummy and after a frown or two, yummy, as your senses traverse an atypical fare.

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Remembering a time when fewer people liked Japanese food or durian. Today, more people love both. 

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The educated palsy-walsy palate must try this for sure. Everyone else, if you believe that a joint effort comes with some level of discomfort at the onset, give it a go. You'll find yourself swapping pickiness for pluckiness, after some chary bites.

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