KITCHRI AND GRATED GREEN MANGO CHUTNEY (SPLIT PEAS & RICE), GUYANESE STYLE.

INGREDIENTS for KITCHRI
• 3 tbsp canola oil
• 1/3 cup split peas
• 1 garlic cluster
• 1 small yellow onion
• 2 wiri wiri pepper
• 1 tiger teeth pepper or any hot pepper of ur choice
• 1/2 tsp ground cumin (geera)
• Dash of ground turmeric
• 1 tsp salt
• chopped calalu (1or 2 cups)
• 2 cups of water
• 1 small dry coconut (to extract coconut milk)
• 1 1/2 cups fresh coconut milk from grated coconut
• 1 cup parboiled rice
• ¼ cup Eschallot
• Ochro (optional)

INSTRUCTIONS
1. Rinse split peas, rice, set aside. Wash and chop all seasoning and vegetables, set aside.
2. Add two cups of water to boil split peas. Boil until peas are slightly soft on low-medium heat.
3. Grate coconut and squeeze milk from the coconut through a cheesecloth, strainer, or with bare hands. A second time, place the grated coconut in 1/3 cup warm water, let it steep for 15 minutes. Squeeze to extract more milk. Continue this process until you have about 1 1/2 cups of coconut milk. (I only had to do this twice)
4. Add wash rice, turmeric, salt, chopped spinach, garlic, pepper, eschallot (ochro optional) and fresh coconut milk to the pot. Let it boil until rice is soft. If you prefer a more soupy texture, remove from heat once the rice is done cooking. If you prefer your kitchri a little drier, let the mixture continue to cook until most liquid has evaporated.
5. If you would like to chunkay this dish: slice 2 garlic cloves and fry in 2 tbsp of oil. Once the garlic turns brown, add oil and garlic to the khichri covering the pot immediately to prevent oil from pitching. Stir to develop flavor.
INGREDIENTS for GRATED MANGO
• 3 large, hard, unripe mangoes
• 1 lime, juiced
• Wiri wiri peppers (1 or 2 depends on the heat level u can handle)
• 2 garlic cloves, minced
• 1/4 cup finely chopped eshallot (celery optional)
• Salt and pepper, to taste
INSTRUCTIONS
• Peel and grate mangoes into a large mixing bowl.
• Slice limes and squeeze over the grated mango.
• Add pepper, garlic, salt, and eschallot to the bowl and toss with your hands.
Serve immediately, or let the fruit marinate for a bit and eat later.

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