Pom is a treasured dish that represents the rich cultural fusion of Suriname, blending Jewish, African, and indigenous culinary traditions. Originating from the Sephardic Jewish community, this hearty casserole combines taro root (known locally as ‘pomtajer’) with chicken in a complex, layered preparation that symbolizes celebration and community.
The dish is traditionally served during festive occasions and family gatherings, with each family maintaining their own cherished recipe variation. Its unique blend of savory chicken, tangy citrus, and earthy root vegetables creates an unforgettable flavor profile that captures the multicultural essence of Surinamese cuisine.
Ingredients
- 2 lbs chicken thighs, bone-in
- 3 large taro roots (pomtajer), peeled and grated
- 1 large orange, juiced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Prepare the chicken by seasoning with salt, pepper, and nutmeg. In a large skillet, brown the chicken thighs on both sides until golden, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until translucent, about 3 minutes. Add tomato paste and cook for an additional 2 minutes.
- Grate the taro roots using a fine grater or food processor. Mix grated taro with orange juice, creating a smooth, slightly wet mixture.
- Grease a large baking dish with butter. Layer half the taro mixture on the bottom, creating an even base.
- Arrange browned chicken thighs over the taro layer, ensuring they are evenly distributed.
- Cover the chicken with the remaining taro mixture, pressing gently to create a compact layer.
- Pour chicken broth over the entire dish to keep it moist during baking.
- Cover with aluminum foil and bake at 375°F (190°C) for 45 minutes.
- Remove foil and bake for an additional 15 minutes until the top is golden brown and crispy.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Chef Tips
- If taro is unavailable, substitute with grated sweet potatoes
- Can be refrigerated for up to 3 days in an airtight container
- Best served with white rice and a simple green salad
- Avoid overmixing the taro to maintain its texture
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