Preparation time: 120-150 minutes
Number of servings: 6-8
Pom is a Surinamese oven dish made from Arrowleaf elephant ear root, locally called "pomtajer" (pom tayer). This specialty of Creole origin is the most popular and best known Surinamese festive dish!
INGREDIENTS
- 1 kg Lufo Pom Taya (pomtajer)
- 250g Lufo Canabeef salted meat
- 2 chicken legs or 500g chicken fillet
- 2 onions
- 2 large tomatoes
- 2 Tbsp tomato paste
- 1 pack butter or margarine
- 2 chicken stock cubes
- 1 Tbsp sugar
- Juice of 2 sour hand oranges (125ml) or 2 Tbsp piccalilli with 125ml water
- Black pepper
- Nutmeg
- Salt to taste
- 2 celery twigs, finely chopped (optional)
- 450 ml water
Kitchen tools:
- Oven-proof plate (25x20x7 cm)
Serve with:
- Asparagus beans
- Rice
PREPARATION
Preparations
Let the Lufo Pom Taya defrost. Cut the salted meat into 8 pieces and boil it out (2x about 10 minutes). Cut the chicken into 8 pieces. Wash the chicken and pat it dry. Rub it in with salt, black pepper and nutmeg. Cut the onions and tomatoes into small cubes.
Cooking method
Preheat the oven to 200 ° C.
Melt 200 grams of butter in a pan. Fry the chicken pieces for about 10 minutes until light brown, add the salted meat and stir-fry for 5 minutes.
Remove the meat from the butter, fry the chopped onions in it, then add the tomato pieces. Add the tomato paste, the stock cubes, the water and the finely chopped celery (1 twig) if you like. Put the fried meat back in the pan and let everything simmer over low heat for about 10 minutes.
While the meat is simmering, you can mix the pomtajer with the orange juice (or the piccalilli) and the water and stir well until it forms a mass.
Remove the meat from the gravy and mix a little more than half of the gravy with the taya mass. Add the sugar to the mixture and season with salt and black pepper.
Place half of the taya mass in an oven-proof plate. Place the pieces of chicken and salted meat on top alternately. Pour the rest of the gravy over it and sprinkle with the chopped celery (1 twig) if you like. Cover with the remaining taya mass.
Put some chunks of butter on the pom (25 grams) and bake the pom in the preheated oven for about 100 minutes. The pom is done as soon as you only see fat when you cut through it with a knife.
Tips
- Serve with asparagus beans and rice. You can also add a tomato sauce, made of butter, onions, tomatoes, black pepper, nutmeg, stock cube and celery
- You can easily make a vegetarian pom by skipping the meat and using vegetarian stock
- Pom also tastes great on bread