Step 1 : Add water and olive oil into a pan and bring it to a low boil, then stir in the chickpea flour.
Step 2 : When the mixture begins to heat and bubble, add the ginger, lemon juice, and turmeric.
Step 3 : 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.
Step 4 : 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.
Step 5 : On the skillet, heat the mixture and stir it constantly for 10 -15 min. until it begins to slightly dry out.
Step 6 : 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.
Step 7 : 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.
Step 8 : When it’s time to serve the Buticha, add the seeded and finely chopped jalapeño and onions and thoroughly stir them all together.