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 Suriname~Moksi Alesi nanga Ger'Pesi

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PostSubject: Suriname~Moksi Alesi nanga Ger'Pesi   September 28th 2012, 2:29 pm

Moksi Alesi Nanga Gerpesi - Rice And Yellow Split Pea Mix



Moksi Alesi nanga Ger'Pesi
(Rice and Yellow Split Pea Mix)

500 g long grain rice, washed (not the quick cooking type)
150 g yellow split peas (or any other dry pea, black eyed
peas are really great in this dish)
250 g cured ham (salted beef/salted cod, smoky chicken,
or a combination of these)
1 large onion, shredded
1 dl vegetable oil
2 dl coconut milk (1 small can)
1 or 2 laurel leaves
2 table spoons of tomato paste or
2 ripe tomatoes, cut up
salt and pepper
water or stock
1 yellow or red hot Caribbean pepper (optional)
Shredded cabbage, spinach leaves or other leafy
vegetables (optional)

Soak the ham/salted beef/cod in a generous amount of water for 24
hours, or cook it for about 1 hour to get rid of most of the salt.
Shred or cut into 1 inch pieces. Heat the oil in a generous pot with
a fairly thin base and fry the onions golden on medium heat. Add the
meat/fish and the laurel leaves and stir for a few minutes, then add
the tomato paste or fresh tomatoes and the peas. Season with salt and
pepper. Add enough water/stock to cover the mix and simmer until half
done. Thoroughly mix in the rice, add the coconut milk and
water/stock until the fluid level is 2 cm above the rice mixture and
bring to a boil. Lower the heat to minimum, place the pepper on top
of the rice and tightly put on the lid of the pot. Simmer for 1 1/2
hours. About 10 minutes before the end of the cooking time, take of
the lid and put the vegetables on top of the cooked rice, close the
lid. After 10 minutes take out the pepper (be careful not to break
it) and loosen the Moksi Alesi with a fork, mixing in the vegetables.
Serve garnished with sliced tomatoes, cucumber and a small piece of
the hot pepper (if you dare..) Serves 4 to 6




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