Do you know what pigweed is? It is a plant that was apparently very important in the cuisine of our ancestors, the Dacians. You may know it under a different name.
Today: amaranth
What terrifies me the most when working with amaranth? That I won’t boil it or pop it enough.
Where do I get amaranth from? I prefer it from Romania. However, I also use Indian amaranth.
Why do I love it? It is rich. It goes well in savoury and sweet dishes. It grows fast, it grows everywhere.
How do I use it? Apart from the amaranth porridge that often serves us as breakfast, I love it in popped amaranth bars.
