Entree: Suriname – Northern Culinary Region – Moksi Alesi (Surinamese mixed one-pot rice cooked with assorted salted and smoked meats and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 22 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken stock or water
- 1 lb (450 g) boneless chicken thighs, cut into 1–1.5 in (2.5–4 cm) pieces
- 6 oz (170 g) salted pork, rinsed and soaked 30 minutes to reduce salt
- 6 oz (170 g) smoked fish (mackerel or herring), bones removed and flaked
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 bell pepper, seeded and diced
- 1 medium tomato, diced (about 5 oz / 140 g)
- 1 cup (150 g) frozen peas
- 2 scallions, sliced
- 1 scotch bonnet or small hot pepper, left whole or halved (optional)
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Rinse rice under cold water until water runs clear; drain and set aside. If using salted pork or fish, change soaking water once and soak 30 minutes, then drain.
2. Heat oil and butter in a large heavy pot or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden; transfer to a plate.
3. Add the salted pork pieces to the pot and brown briefly to render some fat. Remove and set aside with the chicken. Add smoked fish last and warm through for 1–2 minutes; remove and reserve.
4. Reduce heat to medium. Add onion, garlic, and ginger to the pot and sauté until softened, about 4 minutes. Stir in bell pepper and tomato and cook 2–3 minutes.
5. Return chicken, salted pork, and smoked fish to the pot. Add rice and stir to coat grains in the aromatics and fat for 1–2 minutes.
6. Pour in chicken stock, soy sauce, thyme, bay leaf, pepper, and the whole scotch bonnet (if using). Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18–22 minutes until rice is tender and liquid absorbed.
7. Scatter frozen peas and sliced scallions over the rice, cover, and let rest off heat for 5 minutes to steam through. Remove bay leaf and scotch bonnet before serving (or break and mix in for heat).
8. Stir gently to combine, adjust seasoning with lime juice and additional soy sauce if needed, and serve hot.