Ingredients: 

5 cups Wheat

1 cup oil

Salt to taste

1 tsp grated, ground or powdered ginger

1 tsp Asmie's Kitchen Mixed Spices 

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

2 cups washed and shredded cabbage

1 cup  peeled carrots (cut into strips)

1 cup diced onions

1/2 cup chopped spring onions

Method

Wash the wheat with water to remove all dirts. Spread under the sun or shade in a clean sack or tray till it dried. 

  Take it to the mill or use your small blender (used for blending groundsnuts, egusi, etc) to crush it just like burabisko (bisko). 

   Seive with a seive to remove the flour in the wheat. Wash and strain in a strainer. Pour some water in a steamer or steam pot. Place it's lid to cover the water. Cover and bring the water to boil.

  Spread a clean or washed sack in the steam pot (get a light sack not a heavy one) add the washed and strained wheat in the sack. Cover and steam for 20 minutes on medium flame. 

    Remove from the fire, pack the steamed wheat in a medium bowl. Add the oil and stir very well with a cooking spoon or wooden spoon. Season with salt and spices. Add the shredded cabbage, carrots, onions and spring onions. Mix all together. 

 Place the steam pot back onto the fire, allow the water inside to boil. If you need to add more, add some water water and bring to the boil. Open the steam pot and add the DASHISHI mixture into the sack that is inside the steam pot. Cover the steam pot and cook till you perceive the aroma of the wheat, or cook 10-20 minutes on medium flame. 

  Remove from the fire, pack the Dashishi and serve with Stew or Vegetable Soup and enjoy!©Asmie's Kitchen

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NOTE:

I used measuring cup 250 ml. It comes in set with measuring spoons.

* You can add green beans and red bell peppers to the Dashishi.