Pom
The Javanese-Creole crown: pom — a baked casserole of grated pomtajer (tannia root) with chicken, tomatoes and citrus, golden on top — Suriname's celebration dish, with Jewish, Creole and Javanese ancestries argued lovingly.
What it is
The Javanese-Creole crown: pom — a baked casserole of grated pomtajer (tannia root) with chicken, tomatoes and citrus, golden on top — Suriname's celebration dish, with Jewish, Creole and Javanese ancestries argued lovingly. Ingredients: pomtajer (grated, frozen abroad), chicken, onions, tomatoes, celery, orange/lemon juice, sugar (a touch), stock, oil, Madame Jeanette peppers. Recipe: 1) Season and brown the chicken. 2) Mix grated pomtajer with juices, stock and tomatoes. 3) Layer with chicken in a dish. 4) Bake until set and golden-crusted. Serve: with rice at birthdays and holidays (pom is THE party dish). Flavor: tangy, savoury, unique. History: pom's roots are debated (a Portuguese-Jewish oven dish transformed by Creole and Javanese hands) — pure Suriname either way. See also: Saoto Soup, Roti (Surinamese).
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World Cuisines
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