Pom is a beloved Surinamese celebration dish with roots in Jewish and Creole culinary traditions, combining Caribbean and European influences. This hearty casserole features chicken, taro root, and a rich, tangy sauce that makes it a centerpiece of family gatherings and holiday meals.
Ingredients
- 1 lb chicken thighs, bone-in
- 2 large taro roots (pomtajer), peeled and grated
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup orange juice
- 2 tbsp tomato paste
- 1/4 cup vegetable oil
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Marinate chicken in orange juice, salt, and pepper for 30 minutes
- Preheat oven to 375°F (190°C)
- Sauté onions and garlic in oil until translucent
- Layer grated taro root in a baking dish
- Add marinated chicken on top of taro root
- Spread tomato paste and remaining marinade over chicken
- Cover with foil and bake for 45 minutes
- Uncover and bake for additional 15 minutes until golden
- Garnish with fresh parsley before serving
Tips
For authentic flavor, use fresh taro root and ensure it’s finely grated. Wear gloves when handling taro to prevent skin irritation. Serve hot with rice or bread.
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