Caribbean Classics
Authentic Caribbean Kitchri Recipe
Kitchri is more than just a simple, comforting vegan one-pot dish. In its historical past in Trinidad and Tobago, it was considered a “poor people’s” dish, as you would typically use whatever ingredients you had on hand. At its heart, kitchri is a humble, satisfying meal that makes the most of simple ingredients, bringing them together into something nourishing and full of flavour.
Traditionally, if you had saltfish (salted cod), you could add a few pieces along with the other fragrant ingredients to bring another layer of flavour to the pot. While the principles of this humble dish remain the same, I’ve added my personal touch to create a version that brings me comfort on those cold winter nights when I yearn to be back in the Caribbean. The combination of Caribbean green seasoning, warm spices, vegetables, yellow split peas, and creamy coconut milk creates a deliciously hearty dish with a soft, slightly moist texture.
This kitchri recipe is also perfect for fasting, a term commonly used by Hindus to describe abstaining from meat, often leading up to Divali. It’s equally suitable for anyone looking for a delicious plant-based dinner, a vegan or vegetarian one-pot meal, or an Ital-inspired dish. And yes, it’s somewhat similar to the Cook-Up Rice recipe I shared about six years ago, which also happens to be a fan favourite with vegans, vegetarians, and those following an Ital diet.
If you’re looking for an authentic Caribbean kitchri recipe that brings warmth, flavour, and comfort to the table, this is one to try.
Shopping Made Easy
- Most ingredients for this Caribbean kitchri recipe are available at your regular grocery store, including brown rice, yellow split peas, spinach, carrots, okra, coconut milk, and olive oil.
- Caribbean grocery stores and markets are good places to find fresh pimento peppers, Caribbean green seasoning, and Anchar Masala.
- If pimento peppers are unavailable, use approximately 1/2 cup of chopped sweet bell peppers as suggested in the recipe.
- Look for yellow split peas in the dried beans and legumes section, and remember that they must be cooked before being added to the kitchri.
- Choose unsweetened coconut milk for a savoury dish like this, allowing its creamy richness to complement the spices.
- If you’re following a vegan or Ital diet, check the ingredients in your prepared green seasoning and spice blends to ensure they meet your dietary preferences.
Cooking Notes from the Kitchen
- The yellow split peas must be cooked before they are added to the kitchri. One cup of dried peas will yield approximately two cups once cooked, although the final amount can vary.
- While geera, or ground roasted cumin, is a common choice for seasoning, I much prefer Anchar Masala in this recipe for its distinctive blend of spices.
- The texture is an important part of Caribbean kitchri. Unlike a fluffy rice dish, this version is meant to be somewhat soft and moist, with a consistency reminiscent of a Caribbean-style risotto.
- The additional liquid helps achieve that softer texture, so don’t expect the finished rice to be as dry and separate as traditional rice pilaf.
- The pot you use can influence the final consistency. A glazed clay pot retains residual heat, which continues to tighten the liquid and dry the dish after the stove is turned off.
- This recipe is vegan as written and can suit vegetarian and Ital-inspired eating preferences. Individual Ital practices vary, so make any adjustments needed to meet your own dietary requirements.
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Authentic Caribbean Kitchri Recipe (One-Pot Comfort Food)
This comforting Caribbean kitchri brings together brown rice, yellow split peas, coconut milk, vegetables, and fragrant island seasonings in one pot. It's a hearty vegan and vegetarian-friendly meal with a soft, creamy texture, making it a delicious choice for plant-based dinners and Ital-inspired cooking.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large onion diced
- 6 cloves garlic smashed
- 2 pimento peppers sliced
- 1/2 cup chopped sweet bell peppers optional, as an alternative to pimento peppers
- 1 tablespoon Caribbean green seasoning
- 1 teaspoon black pepper
- 1 teaspoon turmeric saffron in Trinidad and Tobago
- 3/4 tablespoon Anchar Masala or ground roasted cumin
- 1 medium carrot grated
- 6 to 8 okra cut into 1 cm wheels
- 1 teaspoon salt plus additional salt to taste
- 200 grams spinach washed and roughly chopped
- 1 cup yellow split peas cooked in salted water
- 2 cups water
- 1 1/2 cups coconut milk
- 1 1/2 cups parboiled long-grain brown rice washed
Instructions
- Heat the olive oil in a deep pot over medium heat. Add the onion, garlic, and sliced pimento peppers. If you cannot source pimento peppers, add about 1/2 cup of chopped sweet bell peppers instead. Cook for two minutes. There is an intoxicating magic when that Caribbean holy trinity hits the pan. That sudden, fragrant rush of sweet onions, sharp garlic, and sliced pimentos fills the kitchen with pure nostalgia—a sensory promise that something incredible is underway.
- Turn the heat down to medium-low and add the Caribbean green seasoning, black pepper, and turmeric, which we call saffron in Trinidad and Tobago. While most people may use geera (ground roasted cumin), I much prefer using Anchar Masala in my kitchri. Cook for another 2 to 3 minutes, then add the salt, grated carrot, and okra.
- You can now add the washed and roughly chopped spinach, along with the pre-cooked yellow split peas. The yellow split peas should be cooked in salted boiling water, using about 1 teaspoon of salt, for approximately 40 to 45 minutes, then drained. They will almost double in volume, yielding about 2 cups once cooked.
- Stir to combine everything, then add the water and coconut milk. Turn the heat up to medium-high to bring the mixture to a boil, then reduce the heat to a simmer. Typically, you’d use a 2:1 liquid-to-rice ratio when cooking rice. However, we want an extra 1/2 cup of liquid in this kitchri because it’s supposed to have a slightly soggy texture. As I indicated in the video below, this could be seen as a Caribbean-style risotto.
- After about 25 minutes, the rice should be fully cooked and plump with the flavours of the ingredients we’ve used. This is where you’ll adjust the salt to your liking and decide on the consistency you want for your finished kitchri. In my case, I turned off the stove and, keeping in mind that the pot I used was a glazed clay one, knew the residual heat would continue to tighten up the liquid and dry the dish further. I allowed it to rest, covered, for 10 minutes.
- Do you have a similar one-pot rice dish you enjoy making as much as your family enjoys eating? Leave me a comment below. And should you have a related question or tip you'd like to share, I invite you to share it in our Private Members Community (free).
Video
Notes
Frequently Asked Questions
What is Caribbean kitchri? Caribbean kitchri is a comforting one-pot rice dish made with rice, yellow split peas, vegetables, and seasonings. In Trinidad and Tobago, it has historical associations with making a hearty meal from humble, readily available ingredients. This version uses coconut milk, Caribbean green seasoning, turmeric, and Anchar Masala to create a flavourful plant-based meal. Is kitchri vegan and vegetarian? Yes, this kitchri recipe is vegan as written, using rice, split peas, vegetables, seasonings, and coconut milk without meat or dairy. It is also suitable for vegetarians and can fit some Ital diets, depending on individual dietary practices and the ingredients used in prepared seasonings. Can I use white rice instead of brown rice for kitchri? White rice may be used as an alternative, but it generally cooks faster than brown rice and can produce a different final texture. This recipe was developed using parboiled long-grain brown rice, so changing the rice may require adjustments to the cooking time and liquid. Can I use geera instead of Anchar Masala in kitchri? Yes. Ground roasted cumin, known as geera in Trinidad and Tobago, is an alternative to Anchar Masala in this recipe. Anchar Masala offers a more complex blend of spices, while roasted cumin provides a simpler, earthy flavour. Why is Caribbean kitchri supposed to have a soft texture? Caribbean kitchri is meant to be moist and soft rather than having the separate, fluffy grains associated with a rice pilaf. The additional liquid and coconut milk help create this comforting consistency. As the rice rests, it continues to absorb liquid, allowing the dish to thicken further. While I don’t have proof, I’d assume the sort of soggy texture of the finished kitchri is because, in its earlier days, it was made with koal rice (white rice grown in rice paddies), which cooks soft really fast. Tried this recipe?Let us know how it was!
