Name: Buticha Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Ethiopian
Ingredients: 6 tbsp (90 ml / 42g) chickpea flour; 2 tbsp (30 ml / 28g) olive oil; 2 cups (480 ml / 480g) water; 1 jalapeño, seeded and finely chopped [~15g]; ¼ tsp (1.25 ml / 0.5g) turmeric powder; ½ tsp (2.5 ml / 1g) ginger powder; ¼ cup (60 ml / 40g) onions, finely chopped; 2 tbsp (30 ml / 30g) lemon juice

Jump to Recipe·Print Recipe·5 from 5 reviews

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Ethiopian cuisine is known for its vibrant flavors and rich textures, and no dish exemplifies this better than Buticha. This traditional Ethiopian salad combines a variety of ingredients to create an unforgettable meal. Buticha is made from chickpea flour which is often spiced with onions, peppers, garlic, and lemon juice. The result is a savory combination of crunchy vegetables and tangy seasoning that will tantalize your taste buds.

Buticha is a traditional Ethiopian salad that is a simple yet flavorful dish. It is quite popular in Ethiopia, especially during fasting periods. It is a hearty and healthy salad packed with protein, fiber, and flavor which makes it the perfect side dish or light meal. It’s great for hot summer days when you want something cold and refreshing without sacrificing taste. Buticha is easy to make, requires minimal ingredients, and can be flavored with whatever herbs or spices you prefer.

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Buticha Recipe

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5 from 5 reviews

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

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 1 servings 1x
Category: Breakfasts
Method: Sauté/Simmer
Cuisine: Ethiopian
Diet: Vegan

Ingredients

Scale

6 tbsp (90 ml / 42g) chickpea flour
2 tbsp (30 ml / 28g) olive oil
2 cups (480 ml / 480g) water
1 jalapeño, seeded and finely chopped [~15g]
¼ tsp (1.25 ml / 0.5g) turmeric powder
½ tsp (2.5 ml / 1g) ginger powder
¼ cup (60 ml / 40g) onions, finely chopped
2 tbsp (30 ml / 30g) lemon juice

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Instructions

Add water and olive oil into a pan and bring it to a low boil, then stir in the chickpea flour.
When the mixture begins to heat and bubble, add the ginger, lemon juice, and turmeric.
Loosely place some aluminum foil over the top to keep the mix from splattering. But DO NOT put a lid on it – the water needs to slowly boil away for the mix to thicken properly. Notice that the volume will decrease as it cooks.
Let the mixture cook for 20 minutes or so. When the mixture starts to thicken, remove the pot from heat and pour it into a skillet.
On the skillet, heat the mixture and stir it constantly for 10 -15 min. until it begins to slightly dry out.
When the mixture is thick enough, remove from heat and pour it into a bowl and place it in the fridge for about 1 hr.
After an hour or so, take it out of the fridge and mash it up until it starts to look like scrambled eggs by using a fork.
When it’s time to serve the Buticha, add the seeded and finely chopped jalapeño and onions and thoroughly stir them all together.

Notes

You can adjust the proportion of the Buticha by changing the proportion of the chickpea flour. Use 3 tbsp chickpea flour for every cup of water, and adjust the other ingredients accordingly.
The dish is often served cold or at room temperature but never heated.