Kasza (Groats, Buckwheat, Kasha) is a ‘cereal’ eaten chiefly in Poland and other parts of Central and Eastern Europe. It was for many years a staple of the Polish diet but since the fall of communism there has been a fairly dramatic fall in the amount of kasza consumed by the average Pole. Kasza is cooked in much the same way as rice and can be used as an interesting substitute for rice as an ingredient in dishes like Golabki (stuffed cabbage rolls) or with saucy dishes such as curry. Some people also eat Kasza as a breakfast porridge instead of the more usual western-European porridge made with oats.
Some things you may not know about Kasza:
- Kasza is rich in flavanoids (antioxidants).
- Kasza is high in fibre, magnesium, manganese, and other nutrients.
- Kasza is related to rhubarb and sorrel.
- Its flowers are very fragrant and most attractive to bees.
- Kasza is naturally gluten free.
- The Polish for Buckwheat Groats is kasza gryczana.