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Surinamese

Pom

Non-vegetarian

Suriname's festive oven dish: grated pomtajer root layered with chicken stewed in citrus, tomato and onion, baked until golden on top and sticky at the edges.

Pom is a Surinamese bake, ready in about 2 hours 40 minutes and made with chicken thigh, orange juice and malanga / yautia (tannia root). It serves 8 and is rated intermediate to cook.

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Prep
40 min
Cook
1 h 45 min
Rest
15 min
Total
2 h 40 min
Serves
8
Level
Intermediate
Calories
368

Ingredients

8 servings

Equipment

Method

  1. Step 1

    Season the chicken with the lime juice (opens in a new tab), half the orange juice (opens in a new tab), 1 tsp salt, pepper (opens in a new tab) and nutmeg (opens in a new tab).

    • 5 min

    Food safety: Keep raw chicken chilled.

  2. Step 2

    Melt half the butter (opens in a new tab) in a heavy pot, brown the chicken, then add the onions (opens in a new tab), tomatoes (opens in a new tab), tomato paste (opens in a new tab), celery (opens in a new tab), whole pepper (opens in a new tab) and sugar (opens in a new tab). Cover and stew for 25 minutes until tender and saucy.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Mix the grated pomtajer (opens in a new tab) with the remaining orange juice (opens in a new tab), the rest of the butter (opens in a new tab) (melted), the remaining salt and about half the chicken cooking juices.

  4. Step 4

    Heat the oven (opens in a new tab) to 180 °C. Spread half the pom mixture in a buttered dish, cover with the chicken and remaining sauce (discard the pepper (opens in a new tab)), then spread over the rest of the pom.

  5. Step 5

    Bake for about 1 hour, until golden brown on top. Rest 15 minutes before cutting.

About this dish

Origin
Suriname · Well documentedDeveloped by the Creole and Sephardic Jewish communities of Suriname from a potato dish, using local pomtajer (tannia root).Also popular in NetherlandsMore food from Suriname
Dish
Lunch · Dinner · Casseroles & bakes · Main courses
Cooking method
Stewed, Oven-baked
Taste
savoury, citrusy, sweet & savoury, rich
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
With the listed swaps: Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead · Freezer-friendly
Cook more with
Chicken thigh · Orange juice · Malanga / yautia (tannia root) · Lime juice · Nutmeg · Butter
Techniques
Baking · Stewing

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Celeryfrom celery

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

368 kcal per serving

Calculated

1 serving ≈ 359 g · recipe makes 8

Where the energy comes from

  • Protein 26%
  • Carbohydrate 42%
  • Fat 32%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy368 kcal102 kcal
Protein24.7 g6.9 g
Carbohydrate39.1 g10.9 g
Net carbohydrate35.7 g9.9 g
Sugars——
Added sugars1.6 g0.4 g
Fibre3.3 g0.9 g
Fat13.4 g3.7 g
Saturated fat6.5 g1.8 g
Trans fat0.3 g0.1 g
Cholesterol125 mg35 mg
Sodium938 mg261 mg
Salt equivalent2.3 g0.7 g
Vitamins & minerals per serving
Potassium
1279 mg
Calcium
42 mg
Iron
2.5 mg
Magnesium
69 mg
Vitamin A (RAE)
103 µg
Vitamin C
28 mg
Vitamin D
0 µg
Vitamin B12
0.7 µg
Folate (DFE)
49 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Pomtajer can irritate skin when raw — wear gloves when peeling and grating.

Serve with

  • With rice, or in a 'broodje pom' (pom sandwich) with pickled vegetables (zuurgoed).

Storage

  • Refrigerate for 3 days or freeze in portions for 3 months.

Reheating

  • Reheat covered in the oven at 160 °C.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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