Entree: Suriname – National Cuisine – Moksi Alesi (Mixed Rice)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 22 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 2 cups (480 ml) water or low-sodium stock
- 1 lb (454 g) salted beef, rinsed, soaked if very salty, and cut into bite-size pieces
- 8 oz (225 g) salted pork, diced
- 10 oz (285 g) smoked chicken or smoked ham, shredded (approx. 285 g)
- 8 oz (225 g) peeled shrimp (optional), deveined
- 1 cup (170 g) cooked kidney beans or black beans, drained
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1.5 oz / 45 g)
- 2 scallions (green onions), sliced (about 1.5 oz / 45 g)
- 1 large tomato, diced (about 6 oz / 170 g)
- 1 green bell pepper, diced (about 6 oz / 170 g)
- 1 small scotch bonnet or habanero pepper, whole or chopped (optional)
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (6 g) salt, adjusted to taste (remember proteins are salted)
- 2 tbsp (30 ml) soy sauce or 2 tbsp (30 ml) tomato paste for color and depth
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for finishing
- 1 lime, cut into wedges for serving

Instructions

1. Rinse salted meats (beef and pork) under cold water and soak in cold water for 30 minutes if very salty; drain and pat dry. If using smoked chicken, shred and set aside.
2. In a large heavy pot or dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Brown the salted beef and pork in batches until nicely caramelized; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté onion, garlic, and scallions until soft and translucent, about 4–5 minutes. Add diced tomato, bell pepper, and scotch bonnet (if using) and cook 3 minutes more.
4. Stir in thyme, bay leaves, black pepper, and soy sauce or tomato paste; cook 1 minute to loosen flavors. Return browned salted meats and shredded smoked chicken to the pot and stir to combine.
5. Add rinsed rice and cooked beans to the pot; stir gently to coat grains with oil and aromatics for 1–2 minutes.
6. Pour in coconut milk and water or stock, scraping up browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18–22 minutes, or until rice is tender and liquid is absorbed.
7. If using shrimp, stir them in during the last 5 minutes of cooking so they poach through without overcooking. Adjust seasoning carefully—salt may not be needed because of salted meats.
8. Remove from heat and let rest, covered, for 5–10 minutes. Fluff rice with a fork, discard bay leaves, and fold in chopped cilantro or parsley.
9. Serve hot with lime wedges and optional hot sauce or extra diced fresh scallions on the side.