Ajdova kaša is a Slovenian dish made from buckwheat groats. Buckwheat, known locally as "ajda," has been cultivated in Slovenia since at least the Middle Ages, largely due to its resilience in poor soil and cool climates.
Ajdova kaša is typically prepared by boiling the groats until tender and is often served as a side dish or incorporated into stews, soups, and stuffings. Historically, it formed a staple of rural diets, especially in the Alpine and Prekmurje regions, where buckwheat cultivation was most common.