Mariana Islands-inspired Buticha with Coconut Rice

Ingredients

In this adaptation, the traditional Ethiopian Buticha is infused with Mariana Islands spices to give it a tropical twist. Additionally, the original dish is served with injera, a sourdough flatbread, while this recipe pairs the Buticha with fragrant coconut rice, adding a touch of sweetness to the dish. We alse have the original recipe for Buticha, so you can check it out.

• For the Coconut Rice: For the Coconut Rice:
• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the Mariana Islands Buticha: For the Mariana Islands Buticha:
• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 63g, 5g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   - For the Coconut Rice:
2. 2.
   1. Rinse the jasmine rice under cold water until the water runs clear.
3. 3.
   2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
4. 4.
   3. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
5. 5.
   4. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
6. 6.
7. 7.
   - For the Mariana Islands Buticha:
8. 8.
   1. In a large bowl, combine the cooked chickpeas, red onion, tomato, cilantro, lime juice, soy sauce, grated ginger, cumin, paprika, salt, and pepper.
9. 9.
   2. Mix well until all the ingredients are evenly coated.
10. 10.
    3. Adjust the seasoning according to your taste preferences.
11. 11.
    4. Let the Buticha marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
12. 12.
    5. Serve the Mariana Islands Buticha alongside the fragrant coconut rice.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Grated ginger — Use a microplane or fine grater to grate the ginger for a smooth texture in the dressing.

Tips & Tricks

• For added crunch, sprinkle some toasted coconut flakes on top of the dish before serving.
• If you prefer a spicier kick, add a dash of hot sauce or chili flakes to the Mariana Islands Buticha.
• Feel free to customize the Buticha by adding diced bell peppers or cucumber for extra freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the dish with a wedge of lime for an extra burst of citrus flavor.

Serving advice

Serve the Mariana Islands-inspired Buticha with Coconut Rice as a main course or as a side dish alongside grilled fish or chicken. Garnish with fresh cilantro leaves and lime wedges for an added touch of freshness.

Presentation advice

To enhance the presentation, mold the coconut rice into a small bowl or ramekin before inverting it onto the plate. Place the Mariana Islands Buticha alongside the rice and garnish with a sprinkle of paprika and a sprig of cilantro.