Surinamese Moksi-Alesi with Smoky Flavors

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) black-eyed peas, soaked overnight 1 cup (200g) black-eyed peas, soaked overnight
• 1 cup (200g) chicken, diced 1 cup (200g) chicken, diced
• 1 cup (200g) pork, diced 1 cup (200g) pork, diced
• 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
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) chicken broth 4 cups (950ml) 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): 10g, 3g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced chicken and pork, and cook until browned.
3. 3.
   Add the chopped onion and minced garlic to the pot, and sauté until fragrant and translucent.
4. 4.
   Stir in the ground cumin, ground coriander, and ground cloves, and cook for another minute to release their flavors.
5. 5.
   Drain the soaked black-eyed peas and add them to the pot, along with the rinsed rice. Stir well to combine.
6. 6.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the peas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the dish.
• Feel free to customize the meats used in the recipe according to your preference.
• Serve Moksi-Alesi with a side of spicy pickles or chutney for an extra kick of flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Moksi-Alesi is best served hot, straight from the pot. It can be enjoyed as a main course on its own or paired with a fresh salad for a complete meal. Serve it family-style, allowing everyone to help themselves to this comforting Surinamese delight.

Presentation advice

To present Moksi-Alesi beautifully, fluff the rice with a fork before serving to separate the grains. Garnish with fresh cilantro leaves for a pop of color. Serve it in a large serving dish or individual bowls to showcase the vibrant colors and enticing aroma.