Moksi Alesi

About This Recipe

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.

Ingredients

Serves 4

• 300 gsalted cod (bacalhau), soaked overnight, drained, flaked
• 300 gsmoked chicken or smoked pork, cut into chunks
• 400 glong-grain white rice, rinsed
• 1large onion, chopped
• 3 clovesgarlic, minced
• 2tomatoes, chopped
• 1green bell pepper, chopped
• 2 tbspvegetable oil
• 1 tspground cumin
• 1 tspground coriander
• ½ tspblack pepper
• 2 cupschicken stock
• 1½ cupswater
• 2spring onions, sliced (to serve)

Instructions

1. 1

   Sauté aromatics

   Heat oil in a heavy pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.

2. 2

   Add meats and spices

   Add smoked meat and flaked salted cod. Stir in cumin, coriander, and black pepper. Cook 3 minutes, tossing to coat.

3. 3

   Add tomatoes and rice

   Stir in tomatoes and cook 2 minutes. Add rinsed rice and stir to coat the grains with all the flavours.

4. 4

   Add liquid and cook

   Pour in chicken stock and water. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 25 minutes.

5. 5

   Rest and fluff

   Remove from heat and let steam undisturbed for 10 minutes. Uncover, fluff with a fork, garnish with spring onions, and serve.

Variations

• •

  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.

Storage

Refrigerate in an airtight container up to 3 days. Reheat with a splash of water to restore moisture.

Frequently Asked Questions