Moksi-alesi

Moksi-alesi (Surinamese Mixed Rice)

Moksi-alesi, literally 'mixed rice' in Sranan Tongo, is a one-pot Surinamese classic that stirs pre-cooked rice into a richly spiced stew of chicken, salted meat, and vegetables. It's the kind of hearty, colourful dish that shows up at family tables across Paramaribo and beyond.

Prep

20 min

Cook

60 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) chicken thighs, bone-in, skinless, boneless works too
• •150 g (5.3 oz) salted beef (pekelvlees) or salt pork, soak in cold water 2 hours, changing water once
• •350 g (12.3 oz) long-grain white rice, rinsed until water runs clear
• •2 tbsp neutral oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 tbsp tomato paste
• •2 medium tomatoes, diced, fresh or 1 can diced
• •1 tbsp madras curry powder, Surinamese masala is ideal; madras is the closest available
• •1 tsp ground cumin
• •0.5 tsp ground black pepper
• •1 bay leaf bay leaf
• •200 g (7 oz) green beans, trimmed and cut into 2 cm pieces
• •1 medium carrot, diced
• •100 g (3.5 oz) cabbage, shredded
• •750 ml (3 cups) chicken stock or water, hot, plus extra if needed
• •1 tsp salt, or to taste, go light because pekelvlees is already salty
• •2 tbsp chopped celery leaves or parsley, for finishing

Steps

1. 1 Soak the salted beef in cold water for 2 hours, changing the water once, to draw out excess salt. Drain and cut into small cubes.
2. 2 Pat the chicken thighs dry. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Sear the chicken until golden on both sides, about 5-6 minutes total. Transfer to a plate.
3. 3 In the same pot, add the onion and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds until fragrant.
4. 4 Stir in the tomato paste and cook 1 minute to darken. Add the diced tomato, curry powder, cumin, black pepper, and bay leaf; cook 2-3 minutes until the mixture thickens and smells toasty.
5. 5 Return the chicken to the pot along with the soaked salted beef. Pour in the hot stock, bring to a boil, then reduce heat and simmer covered for 25 minutes, until the chicken is cooked through (internal temperature 75°C / 165°F on an instant-read thermometer).
6. 6 Remove the chicken pieces, let them cool slightly, then pull the meat from the bones and shred. Discard the bones. Return the shredded meat to the pot.
7. 7 Add the carrot to the pot and simmer 5 minutes, then add the green beans and cabbage and cook another 4-5 minutes until just tender.
8. 8 Stir in the rinsed rice, taste the broth, and adjust salt carefully (the salted meat adds a lot). Spread the rice evenly, ensure liquid covers it by about 1 cm (add hot water if needed), cover tightly, and reduce heat to the lowest setting.
9. 9 Cook undisturbed for 18-20 minutes, until the rice is tender and has absorbed the liquid. Do not lift the lid during cooking.
10. 10 Remove from heat, keep covered, and let rest 10 minutes. Fluff gently with a fork, sprinkle with celery leaves or parsley, and serve hot.