Moksi alesi (Surinamese rice dish with shrimps and chicken)

Chop the onion and garlic. Heat the oil in a large pan or wok. Smother the onion and garlic in glass for 5 minutes. Cut the breakfast bacon into cubes. Add the bacon and pick it up on a high heat.

Cut the chicken fillet into cubes. Add the shrimp and the chicken if the bacon is crispy. Fry briefly and pour the coconut milk.

Rinse the basmati rice until the water becomes clear. Stir the rice through the shrimp mixture, pour in the water (until the rice is a little finger under water). Season with the Maggi cubes and (freshly ground) pepper.

Cover everything well and bring it to the boil. Then turn down the heat, push the pepper into the rice and let the dish with the lid of the pan over low heat for 30 minutes, possibly on a plate.

Stir occasionally, pour a dash of boiling water as the rice sticks to the bottom.

Tasty with acid. For example, use 2 red onions, 1 white onion and 1 cucumber. Cut everything into cubes and mix with 100 ml of vinegar, 6 t of sugar and a pinch of salt.