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Moksi Alesi
Hearty Surinamese one-pot mixed rice cooked with salted fish, smoked meat, and fragrant spices.
Prep
20 min
Cook
45 min
Servings
4
Difficulty
Easy
4.7
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Hearty Surinamese one-pot mixed rice cooked with salted fish, smoked meat, and fragrant spices.
Moksi Alesi — literally 'mixed rice' in Surinamese Creole — is a soul-satisfying one-pot dish that embodies the multicultural spirit of Suriname. A combination of salted fish and smoked or fresh meat is layered with long-grain rice, aromatic vegetables, and warming spices, then simmered together until every grain absorbs the savoury broth. It is the quintessential Sunday meal in Afro-Surinamese (Creole) households, often served with fried plantain and a fresh tomato-onion salsa called rawon.
Serves 4
Heat oil in a heavy pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
Add smoked meat and flaked salted cod. Stir in cumin, coriander, and black pepper. Cook 3 minutes, tossing to coat.
Stir in tomatoes and cook 2 minutes. Add rinsed rice and stir to coat the grains with all the flavours.
Pour in chicken stock and water. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 25 minutes.
Remove from heat and let steam undisturbed for 10 minutes. Uncover, fluff with a fork, garnish with spring onions, and serve.
Soak salted cod for at least 12 hours, changing water twice, to remove excess salt.
Use a tight-fitting lid — steam is what cooks the rice perfectly.
Serve with fried ripe plantain (baka bana) for a traditional pairing.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
All-fish version: use only salted fish and omit the meat.
Add sliced okra for a slightly thicker, more stew-like consistency.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate in an airtight container up to 3 days. Reheat with a splash of water to restore moisture.
Moksi Alesi is rooted in the culinary traditions of Afro-Surinamese communities, descendants of enslaved Africans who blended West African rice-cooking techniques with local Surinamese ingredients and the preserved salted fish that was a staple ration during colonial times.
Yes, but you will lose some of the distinctive umami depth. If using fresh fish, add an extra pinch of salt and a dash of fish sauce.
Traditional accompaniments include fried plantain, pickled vegetables (called zuur), and a cucumber-tomato salad.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (350g / 12.3 oz) · 4 servings total
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