Moksi Meti
The Quirky Foodster Team
Ingredients
- Chicken thighs, bone-in — 500 g (1.1 lb)
- Beef stew meat, cut into chunks — 400 g (14 oz)
- Pork shoulder, cut into chunks — 400 g (14 oz)
- Soy sauce, divided — 6 tbsp
- Garlic, minced, divided — 6 cloves
- Fresh ginger, grated, divided — 2 tbsp
- Five-spice powder — 1 tsp
- Medium Onion, sliced — 2
- Brown sugar — 2 tbsp
- Vegetable oil — 4 tbsp
- Salt and pepper — to taste
Method
- Divide the soy sauce, garlic and ginger evenly among three bowls. Marinate the chicken in one, beef in another and pork in the third, each with a portion of the seasoning plus a pinch of five-spice. Cover and refrigerate at least 2 hours, or overnight for best flavour.
- Heat 1-2 tablespoons of oil in a large pot and brown the beef chunks well on all sides, then reduce heat, add half the onion, cover, and simmer with a splash of water for 30-35 minutes until tender.
- In a separate pan, heat oil and cook the pork chunks over medium-high heat, turning occasionally, until browned and cooked through, about 15-18 minutes.
- In a third pan, sear the chicken thighs skin-side down until golden, then turn and cook through, about 15 minutes total, adding the brown sugar in the last few minutes to build a light glaze.
- Saute the remaining onion until golden and use as a garnish.
- Arrange all three meats together on a large platter, scattered with the fried onion, and serve hot alongside rice.
Introduction: Moksi Meti, meaning ‘mixed meat’ in Sranan Tongo, is a festive Surinamese dish combining chicken, beef and pork, each seasoned and cooked separately before being served together, often alongside Moksi Alesi (mixed rice).
Cultural Background: Moksi Meti, meaning ‘mixed meat’ in Sranan Tongo, is a festive Surinamese dish combining chicken, beef and pork, each seasoned and cooked separately before being served together, often alongside Moksi Alesi (mixed rice). It reflects Suriname’s Chinese-Surinamese and Creole culinary threads and is a centrepiece at parties and large family gatherings, where an abundance and variety of meats signals a proper celebration.
Tips: Cooking each meat separately, in its own marinade and pan, is what gives Moksi Meti its distinct layered flavours — don’t be tempted to combine them too early. Marinating overnight makes a noticeable difference to the depth of flavour. A splash of the pan juices from each meat spooned over the rice ties the plate together nicely.
Variations: Add cubes of Chinese sausage as a fourth ‘meat’ for an even more festive spread. Some households finish the chicken and pork on an outdoor grill instead of in a pan for a smokier flavour. A vegetarian version is not traditionally made, as the dish’s identity rests specifically on its mix of three meats; those wanting a plant-based alternative could look to a mixed vegetable and tofu version of Moksi Alesi instead.
Storage: Store each meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pan on the stovetop with a splash of water, or in a 160C (325F) oven until warmed through.
FAQs:
Q: Why are the three meats cooked separately?
A: Each meat has a different ideal cooking time and benefits from its own marinade profile; cooking them separately keeps each one perfectly done rather than compromising for the others.
Q: What is Moksi Meti usually served with?
A: It is most often served with Moksi Alesi (Surinamese mixed rice) or plain white rice, plus a side of achar.
Q: Can I make it with only two meats?
A: Yes, using just chicken and beef, or chicken and pork, is a common simplified version for smaller gatherings.
- Chicken thighs, bone-in — 500 g (1.1 lb)
- Beef stew meat, cut into chunks — 400 g (14 oz)
- Pork shoulder, cut into chunks — 400 g (14 oz)
- Soy sauce, divided — 6 tbsp
- Garlic, minced, divided — 6 cloves
- Fresh ginger, grated, divided — 2 tbsp
- Five-spice powder — 1 tsp
- Medium Onion, sliced — 2
- Brown sugar — 2 tbsp
- Vegetable oil — 4 tbsp
- Salt and pepper — to taste
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