Buticha Recipe

Learn how to make Buticha by using this simple recipe from Ethiopian Food Guide. Here you will learn about all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions.

MEASUREMENTS AND INGREDIENTS

  • 6 tablespoons chick pea flour
  • 2 tablespoons lemon juice
  • ¼ teaspoon turmeric powder (optional)
  • ½ teaspoon ginger powder
  • 1 large jalapeño, seeded and finely chopped
  • ¼ cup finely chopped onions
  • 2 cups Water
  • 2 tablespoons olive oil

Preparation Methods

Put the Water and olive oil into a pan and bring it to a low boil, then stir in the chick pea flour. You can make it in any proportion you like: Just use three tablespoons of flour, plus a touch more, for every cup of Water. When the mixture begins to heat and bubble, add the lemon juice, turmeric and ginger. You can forego the turmeric if you find the taste of this tart spice to be too strong or overwhelming. You may want to put some aluminum foil loosely over the top to keep it from splattering. Don’t put a lid on it! The Butecha needs to thicken, and that happens when the Water slowly boils away. The volume will reduce as it cooks.

When the mixture begins to thicken – let it cook for 20 minutes or so – remove the pot from the heat, then pour the mixture into a skillet. Heat it on the skillet, turning it and stirring it constantly, for about 10 or 15 minutes, until it begins to dry out a little. Don’t let it scorch or burn (stirring helps prevent this).

When it’s thickened, remove it from the heat and pour the Butecha into the bowl in which you will refrigerate it. In about an hour, as it cools and thickens, use a fork to chop it up until it begins to look like scrambled eggs. Let it cool more, then chop it up more. You really can’t overmix it at this stage.

When you’re ready to serve the Butecha, add the finely chopped onions and jalapeño. Stir it all together thoroughly. You can add a little extra onion and jalapeño if you like, but don’t overwhelm it with these ingredients. The dish is often served cold or at room temperature but never heated.

RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/


Alternative Recipe

Buticha 2 | Ethiopian Food Guide
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • Chickpea flour (or boil the chickpeas and crush them)
  • 2 cups Water
  • 1/2 tea spoon salt
  • Lemon juice
  • 1/2 Red onions
  • a green paper
  • Minced garlic clove
  • a table spoon of olive oil
  • a pinch of black paper

INSTRUCTIONS

  1. To make your Buticha, bring two cups of Water to a boil in a medium size pot with a half tea spoon of salt.
  2. Then slowly start adding the chick pea flour onto the Water while stirring.
  3. You will technically be making a very thick chickpea porridge. Make sure to constantly stir it for an even cook.
  4. The chickpea for the Buticha takes about half an hour to fully cook.
  5. You can add few drops of Water to the side so it won’t be burned.
  6. The stirring might be a bit tiring, especially if you are preparing a bigger serving.
  7. Once the Buticha is fully cooked, set it aside or put it in a fridge and let it cool.
  8. The cooler it gets, the chunk can later be easily crushed into smaller pieces so give it an ample time to cool.
  9. In the meantime, finely chop your onion and green pepper. Mix your chopped vegetables in a small bowl with the garlic and add a table spoon of olive oil, a couple table spoons of lime/lemon juice and black paper to it.
  10. Take the already cooled chickpea porridge and crush it into tiny separated pieces using a fork, a knife or your hands.
  11. The Buticha should have a texture along the lines of a Couscous.
  12. Once you have your chickpeas ready and the dressing you prepared in a smaller bowl to it, mix it all together very well and serve with injera or bread.

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://allaboutethio.com/rbuticha.html

IMAGE SOURCE: https://www.cafecolucci.com/products/buticha