East African Moksi-Alesi

Ingredients

In this East African adaptation of Moksi-Alesi, we incorporate the distinct flavors and spices of East African cuisine. The original Surinamese dish is traditionally made with Surinamese spices and ingredients, while the East African version introduces spices like cumin, coriander, and turmeric to create a unique fusion of flavors. Additionally, the East African Moksi-Alesi incorporates East African vegetables such as bell peppers, carrots, and green beans, adding a fresh and vibrant element to the dish. We alse have the original recipe for Moksi-alesi, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) green beans, trimmed and halved 200g (7 oz) green beans, trimmed and halved
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 55g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the chicken and beef to the pot, and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, and chili powder. Cook for another minute to toast the spices and enhance their flavors.
4. 4.
   Add the sliced bell peppers, carrots, and green beans to the pot. Stir well to combine with the meat and spices.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the meats are tender and the vegetables are cooked through.
6. 6.
   Serve the East African Moksi-Alesi hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin and excess fat from the chicken pieces before cooking to reduce the overall fat content of the dish.
• Beef — Choose lean cuts of beef, such as sirloin or tenderloin, to keep the dish healthier and reduce the amount of saturated fat.
• Bell peppers — Use a mix of different colored bell peppers, such as red, yellow, and green, to add visual appeal to the dish.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper or a dash of hot sauce to the dish.
• Serve the East African Moksi-Alesi with a side of fluffy white rice or warm naan bread to soak up the flavorful sauce.
• Feel free to customize the vegetables according to your preference. You can add zucchini, eggplant, or even spinach to the dish for added variety.
• To save time, you can use pre-cut chicken and beef from your local butcher or grocery store.
• Leftovers of East African Moksi-Alesi can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the East African Moksi-Alesi as a main course, accompanied by a side of rice or naan bread. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

To enhance the presentation of the East African Moksi-Alesi, arrange the colorful bell peppers, carrots, and green beans on top of the meat before serving. This will create an appealing visual contrast and make the dish even more enticing.