Kitchri

What we know so far

Kitchri is the Mauritian khichdi, brought by Indian indentured workers and now a dish of the whole island: rice and dholl (yellow split peas or red lentils) cooked together in one pot with ghee, cinnamon, cardamom, cloves, cumin and turmeric, which is why it is also just called riz jaune, yellow rice. It is the food of fast days and of days when the family eats only vegetables, and it never comes alone: a fricassé of brinzel (aubergine), an étouffée of brèdes, a satini of coconut or groundnut, fried potatoes and fried onions are set around it. Every family has its own version; some add tomato, some keep it plain.

The draft was written from 3 published sources and holds 12 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting