John Green (crypticpress) wrote,
John Green
crypticpress

Cooking Ethiopian with John

Here's my recipe for BUTICHA. Buticha is typically a side dish in most Ethiopian meals.

You will need:
1 can chickpeas
1/2 a large red onion
1/2 a jalapeño (adjust to your tolerance)
4 cloves garlic
3/4 cup fat-free yogurt
2 tsp mustard (spicy brown, but adjust to your preference)
Juice of 1/2 a lemon
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 tbs olive oil (more or less)
A blending device (immersion blender, hand mixer, or a Dremel if you're MacGuyver)

Just about everything you can adjust to your own tastes.
If you're vegan, I believe you can just cut out the yogurt, though you'll probably need to compensate with more olive oil.

-Rinse & drain the chickpeas.
-Separately chop up all the ingredients that are choppable. For the chickpeas you'll want to semi-mash them up in a large bowl.
-Sautée the onion and garlic together (you could skip this step, but it does add that extra somethin' somethin'.
-Combine everything in the bowl with the chickpeas.
-Get out that immersion blender and blend till you get your desired consistency. Add a little more yogurt and/or olive oil to increase its smooth creaminess if needed.
-Enjoy!

Best with some MESIR WAT and INJERA, but toasted corn tortillas will do if you're in a crunch.
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 2 comments