Kasaba Moksie

Introduction to Kasaba Moksie

Kasaba Moksie is a delightful and culturally rich dish that originates from the vibrant culinary traditions of Suriname. This dish is a delectable fusion of flavors that reflects the diverse influences of the region's indigenous, African, Asian, and European heritage. Kasaba, or cassava, is a staple in many tropical countries and serves as the heart of this exquisite recipe. Traditionally enjoyed during festive gatherings, Kasaba Moksie is a celebration of both flavor and culture.

Ingredients

• Cassava - 2 large roots
• Chicken - 500 grams, diced
• Coconut Milk - 400 ml
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Bell Pepper - 1, chopped
• Tomato - 2, diced
• Curry Powder - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Oil - 3 tablespoons
• Coriander - garnish

Preparation

Preparing the Cassava

Start by peeling the cassava roots with a sharp knife. Ensure you remove all the tough outer skin. Once peeled, cut the cassava into small chunks and place them in a large bowl of water to prevent discoloration. Rinse thoroughly to remove any excess starch.

Marinating the Chicken

In a separate bowl, combine the diced chicken with salt, black pepper, and one tablespoon of curry powder. Allow the chicken to marinate for at least 30 minutes, or longer for deeper flavor.

Chopping the Vegetables

Chop the onion, mince the garlic, and dice the tomatoes. Set aside the chopped bell pepper to add a fresh crunch to the dish later on.

Cooking Process

Preparing the Cassava

In a large pot, boil the prepared cassava chunks in salted water for about 20 minutes or until they become tender. Once cooked, drain them and set aside.

Sautéing the Chicken and Vegetables

Heat 3 tablespoons of oil in a large skillet or wok over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides. Add the onion and garlic, sautéing until the onion becomes translucent.

Incorporating the Coconut Milk

Once the chicken and aromatics are cooked, stir in the remaining curry powder, ensuring it's well combined with the other ingredients. Add the tomatoes and coconut milk. Allow the mixture to simmer gently under a cooking timer for 15 minutes, or until the sauce thickens.

Finishing and Garnishing

Once the sauce has thickened, add the cooked cassava and the chopped bell pepper to the skillet. Mix everything thoroughly, ensuring each piece of cassava is coated with the sauce. Taste and adjust seasoning as necessary, adding more salt or black pepper.

Serving Suggestions

Serve the Kasaba Moksie hot, garnished with freshly chopped coriander. This dish pairs beautifully with a side of steamed rice, allowing the rich flavors of the coconut milk and curry powder blend to shine. To elevate your dining experience, accompany this dish with a refreshing green salad or a serving of fried plantains for an authentic taste of Surinamese cuisine. Enjoy this hearty meal with loved ones, sharing a part of Suriname's rich culinary traditions.