Buckwheat with roasted pepper sauce

If you don't mind the strong taste of buckwheat, simply rinse it with cold water and then cook it in 300 ml of water.

If you do mind the strong taste of buckwheat, give it a chance with the following method. Blanch the buckwheat twice with hot water, drain, add 300 ml of cold water, salt, bring to a boil, reduce heat, and cook for approximately 15 minutes. The buckwheat will absorb the water during cooking, so no water will remain in the saucepan.

Wash the bell peppers, halve them, and remove the seeds. Preheat the oven to 220 °C. Place the bell peppers on a baking sheet cut-side down, drizzle with oil, and bake for 15 minutes or until dark blisters form on the surface. Then transfer them to a bowl, cover with plastic wrap, and let them steam. Afterward, remove the skin.