Surinamese Pom

Pom is a centerpiece of Surinamese celebrations, combining grated pomtajer root with chicken and a savory-sweet citrus sauce before baking.

The chicken is browned first, then its cooking liquid is mixed through the pomtajer so the casserole stays moist beneath its deeply colored top.

Use frozen grated pomtajer from a Caribbean or Surinamese grocer and thaw it fully before mixing.

Serving Suggestions

Serve pom with white rice, cucumber relish, green beans, or crusty bread.

Recipe Notes

Pom keeps for up to four days refrigerated and reheats well, covered, in a moderate oven.

Surinamese Pom

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A celebratory Surinamese casserole of grated pomtajer and citrus-seasoned chicken baked until deeply golden.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Surinamese

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Chicken

• 2 1/2 lb boneless skinless chicken thighs cut into large irregular pieces
• 1 tsp fine salt
• 1 tsp black pepper
• 1 tsp ground allspice
• 2 tbsp neutral oil
• 2 medium yellow onions chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 3 tbsp tomato paste
• 2 cups chicken stock

Pom Mixture

• 3 lb frozen grated pomtajer thawed
• 1 1/2 cups fresh orange juice
• 1/4 cup fresh lemon juice
• 3 tbsp dark brown sugar
• 1 tsp fine salt or to taste
• 2 tbsp unsalted butter softened

Equipment

• Large Dutch oven
• 9-by-13-inch baking dish
• Large mixing bowl
• Chef’s knife
• Wooden spoon

Method

 

Cook the Chicken:

1. Heat oven to 375 F (190 C). Season chicken with salt, pepper, and allspice. Brown it in oil in batches and set aside.
2. Cook onions and celery until soft, add garlic and tomato paste, then stir in stock. Simmer 5 minutes and return chicken to the pot for 10 minutes.

Mix and Bake:

1. Combine pomtajer, orange juice, lemon juice, brown sugar, salt, and most of the chicken cooking liquid. The mixture should be thick but spoonable.
2. Spread half the pom mixture in a buttered baking dish, arrange chicken irregularly over it, and cover with the remaining pom. Dot with butter.
3. Bake for 75 to 90 minutes until set, moist inside, and broadly browned on top. Rest 20 minutes before serving.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 34gFat: 21gSaturated Fat: 6gCholesterol: 125mgSodium: 780mgFiber: 6gSugar: 20g

Notes

• Pomtajer is not interchangeable with raw taro; use a product specifically sold for Surinamese pom.
• If the mixture seems stiff before baking, add a little more chicken cooking liquid.