Pom

Name: Pom
Yield: 6
Cuisine: Suriname
Ingredients: Chicken thighs and drumsticks, bone-in — 1.2 kg (2.6 lb); Pomtajer (taro root), grated (or substitute grated taro/eddo) — 800 g (1.75 lb); Large Onion, finely chopped — 1; Garlic, minced — 4 cloves; Medium Tomato, chopped — 3; Fresh orange juice — 250 ml (1 cup); Orange zest — 1 tbsp; Nutmeg, ground — 1/2 tsp; Chicken stock — 300 ml (1 1/4 cups); Butter, melted — 60 g (4 tbsp); Vegetable oil — 2 tbsp; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Chicken thighs and drumsticks, bone-in — 1.2 kg (2.6 lb)
Pomtajer (taro root), grated (or substitute grated taro/eddo) — 800 g (1.75 lb)
Large Onion, finely chopped — 1
Garlic, minced — 4 cloves
Medium Tomato, chopped — 3
Fresh orange juice — 250 ml (1 cup)
Orange zest — 1 tbsp
Nutmeg, ground — 1/2 tsp
Chicken stock — 300 ml (1 1/4 cups)
Butter, melted — 60 g (4 tbsp)
Vegetable oil — 2 tbsp
Salt and pepper — to taste

Method

Preheat the oven to 180C (350F). Season the chicken with salt and pepper.
Heat the oil in a large pot and brown the chicken pieces on all sides, then remove and set aside.
In the same pot, saute the onion and garlic until soft, then add the tomato and cook 5 minutes until it breaks down.
Stir in the orange juice, zest, nutmeg and stock, then return the chicken to the pot. Simmer, covered, for 20 minutes.
In a large bowl, mix the grated pomtajer with the melted butter and a generous pinch of salt.
Spread half the pomtajer mixture in a baking dish, arrange the chicken and sauce on top, then cover with the remaining pomtajer mixture, smoothing the top.
Cover with foil and bake 40 minutes, then uncover and bake a further 15-20 minutes until the top is set and lightly golden. Rest 10 minutes before serving.

Introduction: Pom is widely considered Suriname’s national dish, a baked casserole of chicken and grated pomtajer (a citrus-tinged taro-like root) traditionally credited to the country’s Surinamese-Jewish community, who adapted the dish for special occasions.

Cultural Background: Pom is widely considered Suriname’s national dish, a baked casserole of chicken and grated pomtajer (a citrus-tinged taro-like root) traditionally credited to the country’s Surinamese-Jewish community, who adapted the dish for special occasions. Fragrant with orange, nutmeg and tomato, it is above all a celebration food, appearing at birthdays, weddings and Christmas tables across Suriname and the Surinamese diaspora.

Tips: If pomtajer is not available, a mix of grated taro root and a little extra orange zest is the closest widely available substitute. Browning the chicken well first builds real depth of flavour in the finished dish. Pom is traditionally served with white rice and a simple tomato-onion side salad.

Variations: Some family recipes add a splash of white wine or a spoon of tomato paste to the sauce for extra depth. A version using smoked chicken alongside fresh chicken is popular for extra flavour. A plant-based version can be made using hearty mushrooms and jackfruit in place of chicken, simmered in the same orange-tomato sauce, though this is a modern adaptation rather than a traditional one.

Storage: Store covered in the refrigerator for up to 3 days; Pom also freezes well for up to 2 months.

Reheating: Reheat covered in a 160C (325F) oven for about 25 minutes until piping hot throughout, or reheat individual portions in a covered pan on the stovetop.

FAQs:

Q: What is pomtajer?

A: Pomtajer is a specific citrus-scented variety of tayer (a taro-like root) traditionally used for this dish; it is sold fresh or frozen and grated in Surinamese and Dutch specialty stores.

Q: Why is Pom associated with celebrations?

A: Its relatively involved preparation and rich ingredients historically made it a special-occasion dish rather than an everyday meal, a status it retains today at birthdays and holidays.

Q: Can I prepare Pom a day ahead?

A: Yes, in fact many Surinamese cooks feel Pom tastes even better the next day; assemble and bake, then refrigerate and reheat covered before serving.