Dhedo ko jhol (buckwheat dhido soup)

Instructions

1. Heat the oil and sauté the chopped onion with the garlic and ginger for 5 minutes.
2. Add the chopped tomatoes, cumin and chilli, then let them break down for 5 minutes.
3. Pour in the stock, bring to the boil and add the diced potato if using.
4. Meanwhile, bring 500 ml of water to the boil in another pan and gradually pour in the buckwheat flour, stirring constantly to avoid lumps.
5. Cook the porridge for 5 to 7 minutes over low heat, stirring until it pulls away from the sides, then shape it into balls.
6. Drop the dhido balls into the boiling soup, simmer for 5 minutes, sprinkle with coriander and serve.