Pom

Name: Pom
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: Surinamese
Ingredients: 1kg pomtajer (taro root), peeled and grated; 800g chicken thighs, bone-in; 3 onions, diced; 4 cloves garlic, minced; 3 tbsp tomato paste; Juice of 3 bitter oranges or mix of orange and lemon; 2 tbsp butter; 1 chicken bouillon cube; 1 tsp nutmeg; Salt and black pepper; 2 tbsp vegetable oil; 200ml chicken stock

Pom (POHM)

Baked Taro Root Casserole

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 518 kcal

A beloved Surinamese casserole of grated taro root (pomtajer) layered with seasoned chicken, citrus juice, and spices, baked until golden with a crispy top and creamy interior.

Nutrition & Info

Protein 32.0g

Carbs 48.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large baking dish grater or food processor mixing bowl oven

Presentation Guide

Vessel: rectangular baking dish, cut into squares

Garnishes: none traditionally

Accompaniments: white rice, chicken drumstick, coleslaw

Ingredients

1kg pomtajer (taro root), peeled and grated
800g chicken thighs, bone-in
3 onions, diced
4 cloves garlic, minced
3 tbsp tomato paste
Juice of 3 bitter oranges or mix of orange and lemon
2 tbsp butter
1 chicken bouillon cube
1 tsp nutmeg
Salt and black pepper
2 tbsp vegetable oil
200ml chicken stock

Instructions

1
Season chicken with garlic, salt, pepper, and half the citrus juice. Brown in oil until golden, then simmer in stock until cooked through. Shred the meat and reserve the cooking liquid.
2
Peel and finely grate the pomtajer. Mix with remaining citrus juice immediately to prevent browning. The mixture should be thick and slightly fibrous.
3
Saute onions until soft, add tomato paste and cook two minutes. Combine with shredded chicken, bouillon, nutmeg, and some cooking liquid.
4
Layer half the pomtajer mixture in a greased baking dish. Spread the chicken filling evenly, then top with remaining pomtajer. Dot with butter.
5
Bake at 180C for one hour until the top is deep golden brown and crispy. Let rest fifteen minutes before cutting into squares.

💡

Did You Know?

Pom is considered the national dish of Suriname and no birthday or holiday celebration is complete without it. Its origins trace to Sephardic Jewish settlers who adapted local ingredients.

Chef's Notes

Equipment Tips

large baking dish
grater or food processor
mixing bowl
oven

Garnishing

none traditionally

Accompaniments

white rice, chicken drumstick, coleslaw

The Story Behind Pom

Pom is the crown jewel of Surinamese cuisine, a dish that embodies the country's multicultural heritage. Created by Portuguese-Jewish settlers in the 18th century who combined European casserole techniques with the indigenous taro root pomtajer, it became adopted across all ethnic communities. Today pom is the ultimate celebration dish, prepared for Christmas, birthdays, and weddings, uniting Suriname's diverse population around a single beloved recipe.

🕐 Traditionally enjoyed christmas, birthdays, and celebrations 📜 Origins: Creole-Jewish Surinamese fusion, 18th century

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Pom