Pom is a Surinamese oven dish of Creole-Jewish origin. The dish was introduced by the Jews and used to be eaten with potatoes instead of ‘pomtayer’. The pomtayer, the root of the tayer plant that grows in South America, was only added to the recipe because potatoes cannot grow naturally in subtropical regions. In the Netherlands, you can find pomtayer, grated and frozen, in various Asian shops. Pom is often eaten on special occasions such as birthdays and family gatherings. You can eat it in combination with rice and vegetables, but also on bread for lunch, the famous "broodje pom"
Preparation time: 1 hour
Oven time: 2 hours
Preheat the oven to 175 ° C
Grease an oven dish or roasting pan with butter
Thaw and grain the tayer
Grease a large and deep roasting tin with butter
Chop the onion and celery and cut the tomatoes into small pieces.
Squeeze the oranges
Step 1: Prepare the chicken / salt meat filling
Boil the salted meat in water for 10 minutes. Drain and cut into small pieces.
Add 2 tablespoons of sunflower oil and sear the salt meat.
Meanwhile, chop off the end of the drumstick legs and add the chicken to the salted meat
Fry the chicken slightly until it starts to brown.
Add the onion, a good dash of white pepper, sea salt (not too much because the salt meat also gives off salt), celery and tomatoes. Mix well and cook for a while.
Step 2: Add the pomtayer base
Add the tomato paste, piccalilli, sugar and orange juice to the chicken / salt meat filling. Mix well and cook for a while.
Remove the chicken and set aside.
Finally add the Pomtajer to the vegetable mixture and mix well until it has an even orange color.
Taste the mixture and add a seasoning stock cube if necessary for some extra flavor.
Step 3: Prepare the pom in the oven
Cover the bottom of the roasting pan with half of the Tajer mixture.
Divide the chicken pieces over this layer.
Cover the chicken with the other half of the Tanger mixture.
Place the roasting pan in the center of the oven and let the pom cook for up to 2 hours. Note: check after 1.5 hours if the Pom is not too dark.
Step 4: serve the pom
Let the Pom cool down a bit so it becomes somewhat firmer.
When you want to eat it, you can reheat it in the microwave.
A day later, the Pom tastes even better!
Nyan switi! ('Enjoy your meal')
Curious about the story behind this delicious recipe? Grandma Carmen gives you a glimpse into the Surinamese kitchen!
125 grams of salted meat
6 drumsticks or chicken thigh fillet
500 grams pack of Tajer (available frozen in a bag at Toko)
20 gr celery
0.5 tbsp sugar
100 gr tomato paste
0.5 jar of piccalilli
2 tbsp of sunflower oil
Butter for greasing
Optional: stock cube
6 rolls of your choice (e.g. white dots or rolls)
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