Pom

About This Recipe

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.

Ingredients

Serves 6

• 1.2 kgtayer root (malanga/eddo), peeled and finely grated
• 800 gbone-in chicken thighs
• 3 tbspSurinamese bitter orange juice (or equal parts lime & orange juice)
• 2medium tomatoes, diced
• 1large onion, finely chopped
• 4 clovesgarlic, minced
• 2 stalkscelery, finely chopped
• 3 tbsptomato paste
• 3 tbspvegetable oil
• 1 tspground cumin
• 1 tspground coriander
• 1 tspsalt, plus more to taste
• ½ tspblack pepper
• ½ tspground turmeric
• 2 tbspbutter, cut into small pieces

Instructions

1. 1

   Marinate the chicken

   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.

2. 2

   Brown the chicken

   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.

3. 3

   Cook the sofrito base

   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.

4. 4

   Shred the chicken

   Once cool enough to handle, remove chicken meat from bones and shred into bite-size pieces. Mix shredded chicken into the tomato sauce.

5. 5

   Prepare the tayer root

   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.

6. 6

   Layer and bake

   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.

7. 7

   Bake until golden

   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.

Variations

• •

  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.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  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.

Storage

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.

Frequently Asked Questions