Recipes Archives - International Cuisine

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine Leave a Comment

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast. It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion. The prawns are supposed to be shelled by hand for the freshest and best flavor. These are quite popular and can be found in many restaurants in Sweden.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra. It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions. Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy. Of course, you could simply toast it if you don’t want the extra calories. Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”? This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world. If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Toast Skagan (A Swedish prawn toast appetizer)

Course Appetizer

Cuisine Swedish

Prep Time 15 minutes

Cook Time 5 minutes

Refrigeration time 30 minutes

Total Time 50 minutes

Servings

Calories 325kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup shrimp peeled and de-veined
1/4 medium red onion diced
1/4 cup dill chopped
1/2 lemon juice of
3 Tbsps Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Horseradish grated
Salt and pepper to taste
4 Slices Sourdough bread cut into thirds or rounds
1 Tbsp Butter
Dill for garnish
lemon slices for garnish
1 jar Caviar/ roe as desired

Instructions

In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
Add in the horseradish and salt and pepper to taste
Cover and place in refrigerator so flavors can meld together at least 30 minutes.
Cut the bread into the desired form, small toasts or rounds.
In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
Fry each side until golden brown.
Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Swedish Meatballs (Köttbullar)

January 7, 2021 By Darlene at International Cuisine Leave a Comment

Swedish Meatballs are considered to be the national dish of Sweden. They are known throughout the world to be a symbol of the country. They are simply delicious! These are made with a sauce and to be honest there is a lot of controversy whether it should be a brown sauce or cream sauce. To me, the cream sauce makes the dish, especially when served with mashed or boiled potatoes.

Lingonberry sauce is somewhat similar to a cranberry sauce and is typically served with the meatballs as well. It isn’t the easiest ingredient to find here in the states, but you can order it here online if you want to be authentic.

The Swedish meatballs are made with a combination of pork and beef and then flavored with seasonings like nutmeg, and allspice. The meatballs get an airiness from day old bread soaked in cream. The meatballs are browned in butter and then finished in the oven.

I did not include a recipe to make mashed potatoes, but they are super easy to makes just boil peeled cut up potatoes until tender, drain and mash with a potato masher, add in some cream or milk and butter with a little salt and pepper. They go perfect with little Swedish meatballs.

Another side dish that is typically served with the meatballs and potatoes is a cucumber salad. The sweet and sour side salad adds a refreshing bite and balance to the meal.

Did you know that the Swedish company Ikea which was founded in 1943 serves an average of 1,836,000 Swedish meatballs daily in its 313 store worldwide? No wonder they are known throughout the world! If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden” to learn more. There you will also find more authentic Swedish recipe like Toast skagen and Kladdkaka to name a few.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Swedish Meatballs (Kottbullar)

The national dish of Sweden

Course Main Dish

Cuisine Swedish

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 526kcal

Author Darlene at International Cuisine

Ingredients

2 pieces day-old white bread crumbled
1/2 cup heavy cream
1 teaspoon butter plus 1 tablespoon butter divided
1 small onion minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg
1/4 cup beef stock

Brown Gravy

2 tablespoons Swedish meatball pan drippings
2 tablespoons flour
2 cups beef stock
4 ounces sour cream
Salt and pepper to taste

Instructions

Preheat your oven to 350º F
Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
Add the moistened bread and mix gently until combined.
Melt the tablespoon of butter in the skillet over medium heat.
Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside.
Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the meatballs.
Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat. Whisk in flour and cook until light gold in color, then slowly pour in stock while whisking constantly.
Simmer the gravy until thick, about 5 minutes, stirring regularly.
Add salt and pepper to taste.
Just before serving the meatballs, stir in the sour cream.
Serve warm with mashed or boiled potatoes, lingonberry sauce and Swedish cucumber salad.

Nutrition

Swedish Cucumber Salad (Pressgurka)

January 7, 2021 By Darlene at International Cuisine Leave a Comment

Swedish cucumber salad called pressgurka is a must-have side dish alongside Swedish Meatballs. This easy to make little side dish adds a sweet and sour balance to the plate that is perfect. The cucumbers are thinly sliced on a mandolin which is perfect for this task. In Swedish, gurka means cucumber and press means to press or squeeze.

After you slice and press the cucumbers to remove the excess liquid, you put them in a sweet and sour mixture. By pressing the cucumbers, you remove excess liquid in the cucumber that then better absorbs the flavors of the pickling juice and is a crispier bite. In Sweden, they use a much more potent vinegar called Attika. You can get the more potent vinegar on-line here. Typically, white vinegar in the states is only 5% whereas the attika pickling vinegar is 24% adding much more acidity.

This Swedish cucumber salad is a crisp and refreshing bite that would be wonderful as a side dish for just about any meal. Recipes differ with what seasonings are added to the pickling juice. The common choices are parsley, caraway seeds, dill, and white peppercorns. I used caraway seeds, and parsley, it was lovely.

Make sure to plan ahead as you will need at least an hour for the cucumbers to sit in the pickling solution before serving.

Did you know that the capital of Sweden, Stockholm is often referred to as “the Venice of the North”? This is because the city is built around water with 12 islands and 42 bridges. Some say it is the most beautiful capital city in the world!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and the best gooey chocolate cake called kladdkaka that I have ever had.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs

Course Side Dish

Cuisine Swedish

Prep Time 10 minutes

pickling time 1 hour

Servings

Calories 48kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber
1 tsp salt
1/2 cup water
2 Tbsp vinegar white
3 Tbsp Sugar
1 Tbsp parsley chopped
1 tsp caraway seeds optional
1 tsp black pepper

Instructions

Wash and slice the cucumber as thinly as you can or use a mandolin
Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
While the cucumbers are sitting you can whip up the pickling sauce.
In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
Pour over the pickling sauce and put in refrigerator for at least one hour before serving
These will last several days in an airtight container in the fridge.

Nutrition

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine Leave a Comment

Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.

Course Dessert

Cuisine Swedish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 444kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup butter unsalted
6 Tbsp cocoa powder unsweetened
1 cup all purpose sifted flour
2 large eggs
1 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla extract
powdered sugar optional for dusting
raspberries optional, for garnish

Instructions

Preheat oven to 325 degrees
In a saucepan over medium low heat, melt the butter.
In a bowl mix together the butter, flour, cocoa, sugar and salt
Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
Pour the mixture into the dusted pan
Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Slaai (Eswatini Salad)

October 29, 2020 By Darlene at International Cuisine

Slaai is what they call salad in the Kingdom of Eswatini formerly known as Swaziland. About 70 percent of the population lives on subsistence farming. Some things they grow are beets, carrots, tomatoes, ginger, peanuts, corn and sorghum to name a few. In keeping with the idea of choosing things from the garden, I turned to my own, and just happen to have some romaine lettuce, beets and carrots, making a delicious slaai.

Honestly, I had a hard time finding recipes for this tiny nation however I did find a few photos from restaurants there. Beets and carrots were in several of the slaai photos, so I am confident that you would find a salad similar to this. For the dressing, I just made a simple ginger and lemon vinaigrette, the result was a delicious little salad or slaai which is how we began our Eswatini meal.

By the way, looking at photos of the country of Eswatini makes me want to go there. They are known for having great safari’s with the elusive rhinoceros being a real draw. The country can be accessed through South Africa with it being only about a 3-hour drive from Johannesburg. Although it is often visited as a day trip, I think I would want to spend a bit more time.

Did you know that the name of this country was just changed from Swaziland to Eswatini in 2018. I guess when you are a king in an absolute monarchy, you can pretty much do what you please. If you would like to learn more about this little nation be sure to check out “Our Journey to Eswatini”. There you will also find more authentic recipes like ostrich steak, pumpkin pap and mealie bread.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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3.67 from 3 votes

Slaai eSwatini Salad

A simple salad with a light and refreshing dressing

Course Salad

Cuisine eSwatini

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

1 head romaine lettuce chopped into bite size pieces
2 medium roasted beets sliced
2 carrots grated
1/2 inch ginger freshly grated
1 lemon juice of
salt and pepper to taste

Instructions

In a small bowl whisk together the lemon and grated ginger add salt and pepper to taste.
In a salad bowl, add in the all the remaining ingredients.
Pour over the dressing and toss gently and serve.

Nutrition

Ostrich in Cream Sauce

October 29, 2020 By Darlene at International Cuisine

Ostrich in cream sauce is a delicious eSwatini dish. Ostrich called “Inshi” in SiSwati is found in the wild and is also farmed. I had never tried Ostrich meat before, it is a lean, red meat that surprisingly does not have a gamey taste that I expected. I loved it.

This ostrich in cream sauce was served with a pap which is very common made from corn meal or sorghum. This one was made with the addition of pumpkin. The combination of the two dishes was superb. It was rich and decadent. It was like having a truly fine cut of beef, but it was ostrich.

To make this recipe you will likely need to order a couple of items online. Most grocery stores don’t carry ostrich. I bought mine here. It is not cheap but if you get the opportunity to get some, you will love it! This recipe calls for the ostrich to marinate overnight and you will need juniper berries, which I ordered here.

Ostrich cooks up in a jiffy, and you really don’t want to overcook it because it is so lean. Seriously I hope you make this ostrich in cream sauce, we absolutely loved it!

Have you ever heard of eSwatini formerly known as Swaziland? It is the smallest country in Africa and mostly surrounded entirely by South Africa. It is known for being a great safari location with the ability to spot the “Big 5”. Despite this being such a small country they have dedicated much of its land to national parks to protect the wild life. Poaching is a crime in eSwatini.

If you would like to learn more be sure to check out “Our Journey to eSwatini”, there you will also find more authentic recipes like slaai, mealie bread and pumpkin pap.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Ostrich in Cream Sauce

A scrumptious recipe from the tiny nation of Eswatini, if you haven't tried ostrich you should, you will love it.

Course Main Course

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 20 minutes

refrigerate/marinating time 12 hours

Total Time 12 hours 35 minutes

Servings

Calories 475kcal

Author Darlene at International Cuisine

Ingredients

2 lbs. Ostrich Steaks cut into slices about 1/2" each
3/4 cup red wine
5 Juniper berries lightly crushed
salt to taste
pepper to taste
2 Tbsp butter divided for frying onions and ostrich
1 medium onion peeled and sliced thinly
6 green peppercorns lightly crushed
1/2 cup heavy cream
1 cup white wine

Instructions

In a bowl, combine the red wine, juniper berries, salt and pepper.
Add the sliced ostrich meat to the marinade and mix well.
Cover the bowl and refrigerate overnight
When you are near ready to eat, and your pumpkin pap is near ready, melt some butter in a skillet and saute the onions until brown.
Add in the peppercorns
Stir in the white wine and heavy cream bring to a gentle simmer.
Season the cream with salt and pepper to taste and set aside.
Discard the marinade from the bowl with the ostrich meat.
Heat butter in a frying pan and flash fry the marinated ostrich slices. This cooks quickly just a minute or two a side.
Serve the ostrich steaks on a platter and drizzle the cream sauce over the top. Serve it with pumpkin pap for wonderful Eswatini meal.

Nutrition

Pumpkin Pap (Sidvudvu)

October 29, 2020 By Darlene at International Cuisine

Pumpkin pap is called Sidvudvu in SiSwati. Pap is usually just made with maize or sorghum but this one is made with the inclusion of pumpkin. Generally speaking pap is used as a filler and served alongside stews and sauces to complete a meal. This pumpkin pap or sidvudvu was served alongside ostrich in cream sauce and it was wonderful. The pumpkin added a bit of sweetness to the normally bland pap. A lovely side dish.

Many of the people in eSwatini live on subsistence farming. If you don’t have pumpkin or it is not in season you could certainly use a sweet potato. Pumpkin pap is just one of the delicious recipes we had during our eSwatini meal. It is truly super easy to make. You may also enjoy the slaai and the mealie bread as well.

Have you ever heard of the tiny nation of eSwatini formerly known as Swaziland? It is a landlocked country in Southern Africa and is the only absolute monarchy left on the continent. Royals, of which there are many, as the King is known to have many wives, and thus children. Royals are easily identified as they are the only ones who are allowed to wear red feathers from the Lourie bird.

If you would like to learn more about the tiny nation of eSwatini, be sure to check out “Our Journey to eSwatini”

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Pumpkin Pap

A super easy side dish to serve alongside stews or the amazing ostrich in cream sauce from eSwatini.

Course Side Dish

Cuisine eSwatini

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 165kcal

Author Darlene at International Cuisine

Ingredients

1 small Pumpkin Peeled and cubed
1/2 cup ground maize
2 +/- cups water

Instructions

In a large pot combine the pumpkin and ground maize. Add in enough water to cover the pumpkin. Bring to a boil
Boil for about 30 minutes add more water if necessary. Cook until the pumpkin is tender.
Drain off any access liquid.
Mash the cooked pumpkin and ground maize together, serve warm.

Nutrition

Mealie Bread (Corn Bread)

October 29, 2020 By Darlene at International Cuisine

Mealie bread aka corn bread, is a staple in many African countries, as it is in the tiny little country of eSwatini, formerly known as Swaziland. We enjoyed this comforting bread drizzled with honey as our dessert.

This Mealie bread was made with whole corn kernels and it truly made a tender and delicious bread. Corn bread is often dry but that was not the case with this recipe. It is super easy to make especially if you use frozen corn but of course you can use fresh as well. Subsistence farming is commonplace in eSwatini, many people grow their own vegetables including corn, and the ground corn is used in many dishes.

I also used a cute little honey twizzler in the shape of a beehive. Did you know that the beehive is the shape of the homestead huts in eSwatini? It is made with thatched dry grasses and several huts can be seen within the homestead. Did you know that polygamy is legal in this small country? Each wife gets her own beehive hut. They also have separate huts for food storage, cooking and brewing.

If you would like to learn more about this little country be sure to check out “Our Journey to eSwatini” there you will also find more authentic recipes like ostrich in cream sauce, slaai and pumpkin pap.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Mealie Bread aka Corn Bread

A delicious tender corn bread made with corn kernels.

Course Bread, Dessert

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups frozen corn thawed
2 large eggs
2 Tbsp butter melted
1 cup all-purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
honey to drizzle

Instructions

Preheat the oven to 350F and grease a small loaf pan.
Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.
Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
Pour the mixture into the grease loaf pan and bake 30-35 minutes
Let cool for about 15 minutes and then slice and serve with honey.

Nutrition

Surinamese Spring Rolls (Loempia)

September 3, 2020 By Darlene at International Cuisine

Surinamese spring rolls called loempia are a delicious treat for any occasion. These little rolls are filled with an array of local ingredients. It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants.

The other thing I love about making spring rolls is that they freeze beautifully. Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later. You can use a wok to fry them or a deep fryer works great too.

These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce. I used a bottled sweet chili sauce which was delicious. This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.

Did you know that Suriname used to be called Dutch Guiana? Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and Bakabana.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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0 from 0 votes

Surinamese Spring Rolls (Loempia)

A lovely little snack or appetizer for any occasion.

Course Appetizer

Cuisine surinamese

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings spring rolls

Calories 59kcal

Author Darlene at International Cuisine

Ingredients

1 chicken breast skinless and boneless
1 clove
1 bay leaf
1/4 teaspoon black pepper
1/2 small cabbage shredded
1/2 lb long beans cut into small pieces
2 spring onions sliced
1 medium onion diced finely
3 small potatoes diced
1 cup bean sprouts
3 Tablespoons olive oil
1 package Egg roll Sheets
1 oil for frying
1 maggi cube
2 Tablespoons soy sauce light

Instructions

Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
Cook on medium high until the chicken is cooked through about 8-10 minutes
Remove chicken and using two forks shred the chicken and set aside
Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
Add in the cooked shredded chicken
Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
Add in pepper to taste as well as the light soy sauce. Stir to combine
Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
Add in the spring onions and bean sprouts mix together and cook 1 more minute
Remove from heat and set aside until cool enough to handle
Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
Repeat until all the filling is used up.
Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
Serve with a tomato chutney or sweet chili sauce.

Nutrition

Pom (A chicken and root vegetable casserole from Suriname)

September 3, 2020 By Darlene at International Cuisine

Pom is considered to be the national dish of Suriname. It is typically reserved for special occasions as it has a large amount of chicken in the dish which is a luxury. There is a saying “without pom, there is no birthday”. I think that pretty much sums up how much pom is beloved in Suriname.

Pom is actually short for the root vegetable pomtajer, that is used as the topping. It is believed that this recipe originated from the Jewish immigrants who after the Spanish Inquisition were forced out of Portugal and Spain. They owned about a quarter of the plantations back in 1730. The Jews were known to clean chicken with citrus juice, and they also were known to cook in ovens. They likely made this dish for the sabbath. One problem is that potatoes were not available in Suriname, so the Afro-surinamese servants recommended the use of the indigenous pomtajer for the grated topping.

The dish has evolved over the years with all of the immigrants of Suriname contributing to its flavors. As such, there are numerous ways of making pom. The Chinese contributed ginger and lychee, the Indians -Piccalilli, the creoles – salted beef and the Javanese- soy sauce. This is a more traditional recipe for pom and yes, you can use potatoes if you can’t find the elusive pomtajer at your local market, which is what I did. You could also use taro root, malanga or cassava root as alternatives as well.

The dish has many ingredients and I thought some to be strange combinations but the result was really delicious. I loved the citrus notes to the dish as well as the crunchy topping. As many Surinamese left Suriname and emigrated to the Netherlands. Pom is also very popular there as well. The Dutch like to eat a slice of left over pom between two pieces of bread like a sandwich. If you have any leftovers you should try it.

If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Surinamese spring rolls and Bakabana.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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0 from 0 votes

Pom (Chicken and Root Vegetable Casserole)

The national dish of Suriname

Course Main Course

Cuisine surinamese

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings

Calories 322kcal

Author Darlene at International Cuisine

Ingredients

Chicken Filling

6 tablespoons olive oil divided
2 small onions diced
1 lb. skinless boneless chicken breasts cut into 2-inch chunks
2 teaspoons salt
1 teaspoon white pepper ground
2 cups tomatoes chopped
2 cups chicken stock
1 tablespoon tomato puree
1/2 cup coconut milk
2 oranges juice and zest of
1 tablespoon coconut sugar
1 teaspoon allspice ground
1 teaspoon nutmeg ground
1/4 cup piccalilli or spicy relish
2 tablespoons sambal oelek or to taste
1 cup flat-leaf parsley chopped

Grated Potato or Pomtajer Topping

1 pound russet potatoes peeled and grated
1 white onion peeled and grated
3 eggs
1 teaspoon paprika powder
1 teaspoon ground black pepper
1 teaspoon salt

Instructions

Cook Onions and Chicken

Take the juice of one orange, a dash of salt and your chicken pieces into a mixing bowl. Massage the salt and citrus juice into the chicken, then let sit for several minutes while you tend to your onions
Heat 2 tablespoons of olive oil in a large wok or saucepan over medium-high heat.
Add in your onions and stir.
Cook the onions for 5-6 minutes as they turn translucent, then take a slotted spatula to remove them. Set aside
Drain the orange juice from the mixing bowl of chicken, then add your chicken into the same wok/saucepan with two more tablespoons of olive oil, salt and pepper
Sear your chicken for 2-3 minutes each side as the outside starts to brown.

Prepare Your Pom Filling

As the chicken browns, add back in the onions as well as the chopped tomatoes, chicken stock and tomato purée. Stir well.
Next, add in the coconut milk, orange juice, piccalilli (or relish), sambal, sugar, allspice and nutmeg into the pan. Stir well.
Add in some freshly chopped parsley and take the pan off of direct heat. Stir, then transfer the entire mixture into a nonstick (or oiled) casserole dish.

Make and Layer Pom Crust

Start by preheating your oven to 375 degrees Fahrenheit.
Next, begin grating the peeled potatoes and onion into a large mixing bowl. Stir to combine.
Add in eggs, paprika powder, salt and pepper. Mix thoroughly. Feel free to use your hands.
Once the potatoes are well mixed and coated in eggs and spices, carefully spread the grated mixture over top of your casserole dish. You want to cover every possible square inch of surface area so that the chicken is encapsulated in the casserole dish.
Place your pom in the oven and bake for 45 minutes or until your potato crust is golden brown and has a nice crunch to it.
Serve pom with some stir fried green beans or just enjoy it on its own.

Nutrition