Entree: Suriname – Southern Culinary Region – Moksi Alesi (Surinamese Creole mixed rice cooked with salted meats, fish, and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 cups (380 g) long-grain rice
- 3 tbsp (45 ml) vegetable oil
- 8 oz (225 g) salted pork, rinsed, soaked if very salty, and diced
- 6 oz (170 g) salted beef or corned beef, rinsed and diced
- 4 oz (115 g) salted fish (salted cod), soaked 2–6 hours, drained and flaked
- 1 large onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced
- 1 small scotch bonnet pepper, seeds removed and finely chopped
- 1 cup (150 g) diced red bell pepper
- 1 cup (130 g) diced carrot
- 1 cup (120 g) frozen peas
- 2 tbsp (30 ml) soy sauce
- 2 cups (480 ml) chicken stock or water (plus extra for soaking salted items)
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) chicken bouillon powder or 1 bouillon cube
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or green onion for garnish

Instructions

1. If using salted fish or very salty meats, place them in cold water and soak 2–6 hours, changing the water at least once; drain and pat dry. If saltiness remains, simmer salted fish briefly in fresh water for 5 minutes, drain, and flake.
2. Rinse rice under cold water until the water runs clear; drain and set aside.
3. Heat oil in a large heavy pot or dutch oven over medium-high heat. Add diced salted pork and beef and brown lightly for 4–5 minutes to render some fat and develop flavor.
4. Push the meats to one side, add the onion, garlic, scotch bonnet, bell pepper, and carrot. Sauté 4–5 minutes until vegetables soften and the onion becomes translucent.
5. Stir in flaked salted fish, soy sauce, thyme, bouillon powder, and black pepper. Add the rice and toss briefly to coat grains in oil and aromatics, about 1–2 minutes.
6. Pour in chicken stock (2 cups / 480 ml); bring to a gentle boil. Taste the liquid carefully for salt (remember salted proteins), reduce heat to low, cover, and simmer gently for 18–22 minutes until rice is tender and liquid is absorbed.
7. About 5 minutes before the rice is done, stir in frozen peas and check doneness; if rice needs a little more moisture, add 2–4 tbsp (30–60 ml) hot water and finish cooking covered.
8. Once cooked, remove from heat and let rest covered for 5 minutes. Fluff rice with a fork, adjust seasoning if needed, and fold in chopped cilantro or green onion.
9. Serve warm straight from the pot as a communal main dish.