International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Suriname

    Pom (A chicken and root vegetable casserole from Suriname)

    September 3, 2020 By Darlene at International Cuisine

    312 shares
    • Facebook225
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    A slice of pom a chicken and root vegetable casserole

    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.

    A slice of pom a chicken and root vegetable casserolePom 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.

    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!

    A slice of pom a chicken and root vegetable casserole
    Print Pin
    3.53 from 21 votes

    Pom (Chicken and Root Vegetable Casserole)

    The national dish of Suriname
    Course Main Course
    Cuisine surinamese
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour 15 minutes minutes
    Total Time 1 hour hour 35 minutes minutes
    Servings 8
    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

    Calories: 322kcal | Carbohydrates: 24g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1063mg | Potassium: 812mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg

    More Suriname

    • A plateful of Surinamese Spring rolls called loempia surround a sweet chili dipping sauce.
      Surinamese Spring Rolls (Loempia)
    • a plateful of battered and fried plantains served with a spicy peanut sauce
      Bakabana (Battered Fried Plantains with Peanut Sauce)
    312 shares
    • Facebook225
    • Twitter

    Filed Under: Main Dish, Recipes, Suriname

    3.53 from 21 votes (21 ratings without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2025 InternationalCuisine.com All rights Reserved

    • 225
    312 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.