Moksi alesi means mixed rice: in this Surinamese version, chicken, salted beef and rice cook together with onion, celery and a splash of coconut milk. The salted beef needs a little preparation, but it gives the rice a deep, savory flavor.
Moksi alesi is a Surinamese one-pot dish in which rice is cooked with a range of flavorings and often more than one kind of meat. There’s no fixed combination: ingredients and proportions vary from household to household and between communities. This version deliberately uses chicken and salted beef, with onion, garlic, celery and a modest amount of coconut milk. The result is savory and fragrant, without the coconut overpowering the other flavors.
Salted beef is cured beef and can be quite salty. Rinse it, cut it into cubes and soak it in cold water in the refrigerator for a few hours; change the water at least once. Then boil it briefly in fresh water and taste a piece. If it’s still very salty, boil it again in clean water. Don’t skip this step: the salt will seep into the rice as it cooks and is hard to correct afterward. Remember to allow time for soaking when planning the meal.
The chicken is browned first, giving the pan browned bits and a roasted flavor. The onion, garlic and celery pick up those flavors; then the rice and liquid go in. Cooking everything gently with the lid on allows the rice to absorb the savory broth. Use a well-fitting lid and don’t stir as it cooks: this helps the rice cook more evenly and keeps the grains from breaking. Let the pan stand for a little while after cooking, then gently fluff the rice with a fork.
Long-grain rice gives the dish a loose, distinct texture; regular long-grain rice is best, not sticky rice. The coconut milk softens the salty, rich flavors and makes the rice a little creamier. For a less creamy version, replace the coconut milk with the same amount of water. Celery adds freshness and a herbal aroma; use both finely chopped stalks and leaves if you have them. Only add extra salt after the salted beef and broth are in the dish.
Serve the moksi alesi as a main course, perhaps with pickled vegetables or a fresh cucumber salad on the side; something tangy cuts nicely through the rich meat and creamy rice. Leftovers can be cooled quickly, covered and refrigerated within two hours, then eaten within two days. Reheat them once until piping hot throughout, for example in a pan with a small splash of water and the lid on, so the rice doesn’t dry out.
Rinse the salted beef and cut it into cubes. Soak it in cold water in the refrigerator for 4–12 hours, changing the water at least once. Drain, put the meat in a pan with fresh water and simmer gently for 20 minutes. Taste a piece; if needed, boil it for another 10 minutes in clean water. Drain.
Rinse the rice in a sieve until the water is mostly clear, then drain well.
Heat the oil in a large pan with a lid over medium heat. Brown the chicken thigh pieces on all sides for 5–7 minutes. Cook in batches if needed, and set the chicken aside on a plate.
Add the onion and celery and cook for 3 minutes. Stir in the garlic, allspice and black pepper and cook for 30 seconds.
Return the salted beef and chicken to the pan. Add the drained rice and toss to combine. Pour in the coconut milk and water and bring to a boil.
Turn the heat as low as possible, cover the pan and cook for 20–25 minutes, until the rice is tender and the liquid has been absorbed. Don’t stir while it cooks. Check at the end; if the rice is still firm, add 2–3 tablespoons of hot water and cook for a few more minutes.
Remove the pan from the heat and leave it covered for 10 minutes. Gently fluff the rice with a fork and fold in the celery leaves. Taste before adding any salt, and serve hot.
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