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Banosh, or banush, is a traditional dish of Hutsul cuisine. It is a viscous corn porridge cooked in cream or sour cream, seasoned with cheese, cracklings or porcini mushrooms. It is considered a calling card of Zakarpattia, because banosh is served there in almost every restaurant. And, of course, it is cooked in every family.

Although banosh is a very simple dish, there are many important details in its preparation. For example, according to tradition, this dish should be prepared by a man. This is explained by the fact that sheep cheese was used in the preparation, and all dishes related to sheep are prepared only by men. Another peculiarity includes  dishes for banosh. It is believed that real banosh can be cooked only in a cauldron on an open fire, and porridge can be stirred only with a wooden spoon. Of course, not every household has the opportunity to cook a meal outdoors, but if you have such an opportunity - be sure to use it!

Ingredients

Here's what you'll need to make banosh:

  • fat cream or sour cream — 500 ml;
  • corn cereal — 200 grams;
  • salt;
  • brynza or cracklings (for serving).

Video recipe

The cooking process

  1. Due to the fact that the cooked banosh should be served as soon as possible, cooking will begin with the preparatory stage: frying lard and slicing cheese. When the porridge is ready, put the cracklings and cheese on a plate.
  2. And now let's move on to the banosh itself. Pour cream or sour cream into a bowl. Please note that for the preparation of corn porridge you need to choose products with a fat content of at least 20%. And another important point: banosh, cooked only with sour cream, can have a sour taste. Therefore, some housewives prepare porridge on a creamy mixture combining fat cream and sour cream to balance the taste.
  3. Put the bowl with the liquid ingredients on medium heat and bring to a boil. It is important that the cream does not overheat, otherwise the liquid mass may flake off. Then very slowly pour the cornmeal, stirring it constantly with a wooden spoon. It is important to do this in only one direction: either clockwise or counterclockwise.
  4. When all the cereal is in the pot, add salt and reduce the heat to low. Now you need to stir the porridge constantly until the cereal becomes soft. If you see that the porridge becomes too thick, add a little cream. The consistency of the finished banosh should be similar to thick sour cream, not tocan (very thick porridge of corn grits and water).
  5. And now the most interesting thing: butter is not added to banosh, and you need to fluff it in a dish. Without removing the pot from a low heat, beat the porridge vigorously with a spoon. As a result, oil should appear on its surface.
  6. Place the finished dish in a shallow plate, add cracklings and cheese.

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