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Moksi Alesi
Moksi Alesi, meaning 'mixed rice' in Sranan Tongo, is a quintessential Surinamese one-pot dish that beautifully blends rice with various meats, vegetables, and spices. It's a flavorful and hearty meal, often prepared for family gatherings and celebrations, showcasing the diverse culinary influences of Suriname.
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- 2 cups Long-grain white rice
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Smoked turkey or ham(diced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1 medium Bell pepper (any color)(diced)
- 1 medium Carrot(diced)
- 100 g Green beans(trimmed and cut into 1-inch pieces)
- 3.5 cups Chicken broth
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
- 0.5 tsp Turmeric
- 1 leaf Bay leaf
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- 1
Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. Remove chicken and set aside.
- 3
Add the diced smoked turkey or ham to the pot and cook for 2-3 minutes until slightly rendered. Add the chopped onion and cook until softened, about 5 minutes.
- 4
Stir in the minced garlic, diced tomatoes, bell pepper, and carrot. Cook for another 5 minutes until the vegetables begin to soften.
- 5
Add the rinsed rice, cumin, turmeric, and bay leaf to the pot. Stir well to combine with the vegetables and meats.
- 6
Pour in the chicken broth and bring the mixture to a boil. Season with salt and black pepper to taste.
- 7
Return the browned chicken to the pot. Add the green beans. Stir everything together.
- 8
Reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring too much during this time to allow the rice to steam properly.
- 9
Once cooked, let the Moksi Alesi rest, covered, for 5-10 minutes off the heat before fluffing with a fork and serving.
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- âFor extra flavor, you can add a pinch of chili flakes or a finely chopped madame jeanette pepper.
- âEnsure the rice is well-rinsed to remove excess starch, which can make the dish gummy.
- âDon't lift the lid too often while the rice is steaming, as this releases heat and moisture.
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- Add other vegetables like corn or peas.
- Incorporate different types of protein such as shrimp or beef.
- Serve with a side of Surinamese-style pickled onions (zuurgoed).