Preparation time: 30 minutes

Number of servings: 6

INGREDIENTS

• 1 kg grated pomtajer (frozen)

Pom mix:

• 3 Tbsp brown sugar
• 3 Tbsp Knorr Aromat (stock powder)
• 150g butter or margarine
• Juice of 1 orange

Pom chicken:

• Sunflower oil
• 2 big onions, in halved rings
• 3 garlic cloves, pressed
• 400g chicken thighs, in chunks
• 1½ Tbsp tomato paste
• 6 Tbsp Faja Lobi Pom Trafasie or Surinam Trafasie
• 1 Tbsp Knorr Aromat stock powder
• 1 bundle of celery, finely cut
• 2 tomatoes, chopped
• 8 mixed pickles or 3 Tbsp piccalilli, sliced
• Optional: slice of half a Madame Jeanette pepper
• Surinamese sandwich buns
• Faja Lobi Zuurgoed Trafasie

HOW TO MAKE IT

STEP 1: Defrost pomtajer and prepare rice:

Defrost the pomtajer in its package in a bowl at room temperature overnight, and drain the water in the morning.

STEP 2: Pom mix:

Add brown sugar, Aromat stock powder, dairy butter and orange juice to the defrosted pomtajer, and stir until it becomes a creamy mixture.

STEP 3: Pom chicken:

Heat 6 tablespoons of oil, and cook onions, garlic and chicken thigh until done. Then add tomato paste, Surinam Trafasie, Aromat, celery, tomatoes, mixed pickles and some Madame Jeanette pepper if you like. Stir-fry for a few minutes. Then add 150ml of water, mix evenly and cook for 7 minutes. NOTE: do not use the ginger of the mixed pickles.

STEP 4: Pom:

Add the pom chicken to the pom mixture, and mix until smoothly blended.

STEP 5: Oven:

Spread butter on an oven tray and transfer the pom into the tray using a ladle.

Bake at 200°C until done:

• In a pre-heated electrical oven: about 1-1½ hour
• In a hot air oven: 25-30 minutes
• On another heat source, experimentally adjust the baking time until the chicken is done. It is done once the upper layer is golden yellow and surrounded by a dark brown crust

Serving suggestion

Serve with Surinamese sandwich buns. Garnish with Zuurgoed Trafasie.

Variation tip

Instead of dairy butter, you can also use plant-based butter.