When I was pregnant with my first daughter, there was one food that I craved above everything else. Kichee. It makes no sense as to why I was craving this. It’s simply a rice flour dumpling flavoured with cumin, black pepper and green chillies. I think it was the sticky, comforting consistency that gave me so much satisfaction.
It’s not something I could make for myself at the time because the smell of green chillies would send me into a long coughing fit and give me nausea. My Aunt Sushila would see my car pull into my mother’s driveway and within 30 minutes she’d bring over a plate of steaming hot kichee for me. Handy having her live just across the road!
It’s been a favourite ever since and I’ve never really experimented with the recipe until now. I’m finding that black peppercorns aren’t settling well with me at the moment so I’ve been making kichee with just the green chillies and cumin. But last week I picked a very large bunch of wild garlic. There is a place I fell upon by chance which seems to have remained hidden from other foragers and I got a little carried away with my picking. It works very well chopped into dhal but as I had an inkling for kichee yesterday I thought I’d try it out with that too. It worked a treat! There is a very nice, subtle wild garlic flavour but it’s the colour that most impressed me. The dough was a vibrant green which wasn’t impacted by the steaming process.
The recipe is incredibly simple so these are a wonderful item in your Biting Biting repertoire.
Wild Garlic Kichee