Trini Kitchri (Split Peas Rice) Recipe by Chef Jeremy Lovell

Yield – 6 Persons

Cook time – Approx. 30 minutes

Prep time – 30 minutes

Ingredients:

 Parboiled Rice – 5 cups (cooked)

 Split Peas – 2 cups (cooked)

 Carrots – 2 oz (small dice)

 Whole Kernel Corn – 4oz

 Pumpkin – 2 oz (small dice)

 Celery – 3oz (finely chopped)

 Chadon Beni – 3oz (finely chopped)

 Onion – 2oz (finely chopped)

 Garlic – 3 tbsp (finely chopped)

 Tumeric Powder – 2 tsp

 Fine Thyme – 2 tbsp chopped

 Mustard Oil – 2 oz (substitute vegetable oil)

 Salt to taste

 Black Pepper – 1 tbsp

 Pimento – 3 tbsp

 Whole Hot Pepper – 1

Note: Make sure the split peas is cooked to your desired doneness.

Method:

 Using a medium size sauté pan, place on stove and turn heat on medium.

 Add oil, onion, pumpkin, garlic, thyme, carrots, corn and split peas and stir for 2 minutes and cover.

 Allow to cook for a further 2 minutes.

 Uncover pan and add rice, saffron, salt to taste and black pepper.

 Stir, then cover and allow to cook for another 5 minutes.

 Uncover pot and stir in celery and chadon beni.

 Cover and remove from heat.