Surinamese national dish of grated tayer root baked with seasoned chicken in a rich citrus-tomato sauce.
Pom is the undisputed national dish of Suriname, a stunning layered casserole of grated tayer root (also called eddo or malanga) combined with marinated chicken, tomatoes, and the essential addition of Surinamese bitter orange juice. Brought to Suriname by Sephardic Jewish settlers in the seventeenth century, Pom has become the centerpiece of every celebration — from Passover seders to Christmas dinners. The tayer root absorbs all the cooking juices, turning golden and custardy on top while staying moist and flavourful within. No Surinamese festive table is complete without it.
Sirve 6
Season chicken pieces with cumin, coriander, turmeric, salt, pepper, and half the bitter orange juice. Let marinate for at least 30 minutes, or overnight in the fridge.
Heat oil in a wide pan over medium-high heat. Brown the marinated chicken pieces on all sides, about 4 minutes per side. Remove and set aside. Reserve all the pan juices.
In the same pan, sauté onion, garlic, and celery until soft, about 5 minutes. Add tomato paste and cook 2 minutes. Add diced tomatoes and remaining bitter orange juice. Simmer 10 minutes until the sauce thickens.
Once cool enough to handle, remove chicken meat from bones and shred into bite-size pieces. Mix shredded chicken into the tomato sauce.
Season the grated tayer root generously with salt and pepper. Mix in a couple of tablespoons of the tomato-chicken sauce so it becomes slightly coloured and flavoured.
Preheat oven to 180 °C (350 °F). Grease a deep baking dish. Spread half the tayer root in an even layer. Spoon the chicken filling evenly on top. Cover with the remaining tayer root. Dot the top with butter pieces.
Bake uncovered for 60–75 minutes until the top is deep golden brown and the tayer root is cooked through (a skewer slides in easily). Let rest 10 minutes before serving.
Wear gloves when grating tayer root — it can irritate bare skin.
Squeeze out excess liquid from grated tayer root to prevent a soggy base.
Bitter orange juice is key; do not skip or substitute with plain lemon.
Pom tastes even better reheated the next day once the flavours meld.
Vegetarian Pom: replace chicken with roasted mushrooms and smoked edam cubes.
Pom with salt fish: add shredded salted cod to the filling for extra umami.
Más picante: agregar un chile fresco finamente picado o una cucharadita de pimienta Aleppo/Urfa machacada a los aromáticos para obtener un calor cálido y en capas en lugar de un golpe agudo.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Cool completely, cover, and refrigerate up to 4 days. Reheat covered in a 160 °C oven for 20 minutes. Freezes well for up to 2 months.
Pom traces its origins to the Sephardic Jewish community who arrived in Suriname in the 1600s. They adapted a traditional dish using the local tayer root instead of the pomtajer (a plant from their home region). Over centuries it was adopted by every community in Suriname and is now considered the country's national dish.
Regular taro is a close substitute but has a starchier texture. Tayer root (malanga) gives the authentic silky result. Some Latin grocery stores carry it.
The chicken filling needs to be quite saucy before layering, as the tayer root absorbs moisture during baking. Add a splash of chicken stock to the filling if it looks dry.
Yes — assemble the dish up to a day ahead, refrigerate unbaked, then bake on the day, adding 10 extra minutes to the baking time.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recalentar suavemente y ensamblar justo antes de servir para que las texturas se mantengan distintas.
Por porción (380g) · 6 porciones totales
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