Bujta repa - a taste of tradition
We recently wrote about a traditional Balkan dish, jota, and its quick preparation. But today we take you on the international express once more, but with a dish that is even faster and easier to make!
Bujta repa (said booyta repa) is a traditional dish from the Prekmurje province of Slovenia. "Repa" refers to the turnip that is used in the dish while "bujta" is derived from the Slovene verb "to kill" as this dish was traditionally prepared during the pig slaughtering season. Naturally, we didn't slaughter any pigs in making our dish and have created a vegan spin on this interesting traditional food.
The main ingredient (as the name implies) is turnip. For this, however, we need pickled turnip. We also needed beans and millet to round out the dish. Preparing millet is much faster than preparing potatoes, so that means that this dish is much quicker to make than the jota dish that we did a while ago.
Recipe, preparation, and price
Preparation of this dish is quick and easy as we purchased already pickled turnip. Not only does this save us from fermenting at home (not exactly a quick process), but it also means the turnip is already grated!
First off, we sliced some garlic and cooked it up in some olive oil to release the flavours. We then added in the pickled turnip and cooked that a while before pouring in the water and adding the millet. We then allowed this to simmer until the millet was cooked. Finally, we added canned beans and VOILA the dish is ready. On the side, we had a simple spinach salad seasoned with salt and pumpkin oil.
The price for our lunch for 4 people came out to 6.11€, which means we paid 1.5€ per person. This price could be lowered if you buy dry beans and cook them yourself. These beans are cheaper, but it takes a while to cook them!
Like when we prepared jota, this dish filled up our bellies nice and fast, but left us lacking in nutrients as we obtained just under 15% of our daily calories from it. This makes it a quick fix that would need to be followed up later by some other nutrients to balance it out when we have a bit more time. That being said, we consumed appropriate levels of fibre, calcium, iron, and magnesium, gained in combination through the turnip, millet, and spinach. We also got enough of vitamins K and C and some other vitamins and minerals. Protein, zinc, selenium, and vitamins A, D, and B12 were all under represented in this meal.
If you have any questions about today's meal, its nutritional value, or ideas for future lunches then send us an email at email@example.com as we would love to hear from you!
Have a great week.
The Hungry Pumpkin Team