National Dish of Suriname Pom
|boneless and skinless chicken thighs (cut into bite sized pieces||5|
|taro roots / eddoes (grated)||2 lbs.|
|cooking oil||3 tbsp.|
|black pepper||½ tsp.|
|stalk celery (thinly sliced)||1|
|onion (peeled and chopped)||1|
|ripe plantain (peeled and grated)||1|
|tomato paste||1 tbsp.|
|chicken broth||3 cups|
Pom is the most popular meal in Suriname. It is a casserole made of meat and local root vegetables such as taro roots. Pom is traditionally prepared on Sundays and for festive occasions such as birthdays.
Directions on how to Prepare Pom
- Juice one of the oranges and pour this into the bowl of chicken.
- Add ¾ teaspoon of nutmeg, black pepper, and salt to the chicken.
- Mix well, then set aside for thirty (0:30) minutes to allow the meat to marinate.
- In a separate bowl, mix the grated taro root and plantain.
- Add the remaining nutmeg, sugar, and ½ teaspoon of salt.
- Juice the next sour orange and lime and add the juices to the bowl.
- Mix well and set aside.
- Heat the oil in a pot and fry the chicken until brown on all sides.
- Add the celery and onions to the chicken, then cook until soft and translucent.
- Stir in the tomato paste and add the chicken broth to the pot.
- Bring to a boil, then reduce the heat and allow to simmer for about twenty (0:20) minutes.
- Transfer 5 tablespoons of the broth to the plantain/taro root mixture and combine well with a spoon.
- Grease a casserole dish and place half of the taro root/plantain mixture in it.
- Press the mixture lightly, then spread the chicken over this.
- Place the rest of the taro root/plantain mixture over the chicken.
- Preheat the oven to 350 degrees F.
- Bake the Pom for one (1:00) hour.
- Brush the Pom with butter after baking.
- Allow the Pom to cool slightly for five (0:05) minutes.
- Slice and serve.