When I decided to give up on any kind of meat except fish, the question on everyone's mind was "how is she going to survive without eating
kitfo or
dorowot?" as beef and chicken are obviously the biggest part of Ethiopian cuisine. My Pescitarian life style has been a challenge for my family and friends to wrap their mind around. I still have some family members who think that something is seriously wrong with me and try to force feed me
kitfo. :-)
It has been almost two years since I abruptly became a Pescitarian. The most adventurous part of my life style change actually has been watching everyone eventually come to accepting it. What it used to be our casual Friday night
Tire siga (that is raw beef chunks dipped in a hot spices for those of you who don't know) fiesta with the family, now includes a baked Salmon or some seafood meal, and even better, a delicious
Shiro or some sort of vegetarian dish.
Last week, I flew up north to welcome 2012 with my dearest friends and it warmed my heart when my best friend made a special effort in selecting dishes that me as well as the rest of our friends would enjoy together. That is when the name
BuTicha first came as part of the variety dishes we were preparing for the night. I honestly had no clue what she was talking about neither did she know how to prepare it. Nonetheless,the name,
BuTicha, was not strange to my ears. I remember being so fascinated with the name after having it as a kid. It had been so long since then I forgot the taste. I also remember seeing it listed on the menus of some Ethiopian restaurants. I never come around to ordering it ... something in the name turned me off.
We were standing in the kitchen clueless with a bag of chickpea flour in hand when another friend came to the rescue. After our friend finished preparing it and I took the first bite, I was beating myself up for missing this yumminess in my life for all these years. I figured you might enjoy it as much as I did so here are the ingredients and what goes into making
BuTicha: