A celebratory Surinamese casserole of chicken, citrus and prepared pomtajer.
Pom is one of Suriname’s best-known festive dishes. Its history is connected with Surinamese Jewish and Creole food culture, with local pomtajer replacing European potato in the casserole.
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Ingredients
- 1,200 g frozen grated pomtajer sold for cooking, thawed
- 900 g boneless chicken thighs, diced
- 250 g onion, chopped
- 300 g tomatoes, chopped
- 150 ml orange juice
- 40 ml lime juice
- 40 g tomato paste
- 40 ml oil
- 8 g salt
- 3 g black pepper
- 2 g allspice
Method
- Heat the oven to 190°C and grease a deep baking dish.
- Brown chicken lightly in oil, then add onion, tomato paste, tomatoes, allspice, salt and pepper and cook until saucy.
- Mix prepared pomtajer with orange and lime juices and half the chicken sauce.
- Spread half the pomtajer mixture in the dish, add the chicken filling, then cover with the remaining mixture.
- Bake for 75–90 minutes until fully set, browned and piping hot through the centre. Rest 15 minutes before serving.
Chef Notes
Use commercially prepared frozen grated pomtajer intended for cooking and follow package directions. The citrus should brighten the rich casserole without making it sharply sour.
Substitutions
Pomtajer is central to traditional pom; if it is unavailable, choose another Surinamese dish rather than presenting a different root as an exact substitute.
Storage
Refrigerate for up to 3 days. Reheat covered until fully hot throughout.
Allergen Notes
Check packaged pomtajer and tomato products for declared allergens.
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Chef-tested recipe
A celebratory Surinamese casserole of chicken, citrus and prepared pomtajer.
