SURINAME
Pom sandwich
3 hours
6 people
Difficult
Pom is a Surinamese casserole of Creole-Jewish origin. The dish was introduced by the Jews and used to be eaten with potatoes instead of tayer. The pomtajer, a root tuber that grows throughout South America, was only added to the recipe because potatoes cannot naturally grow in warm subtropical areas. In the Netherlands you can find ready-made pomtayer, grated and frozen, in various shops. Pom is often eaten on special occasions, such as birthdays and family gatherings. It can be eaten in combination with rice and vegetables, but it is often also eaten as a snack or lunch on bread, the well-known 'pom sandwich'.
Preparation time: 1 hour
Oven time: 2 hours
Preparation
Preparation
Preheat the oven to 175 °C
Grease an oven dish or roasting pan with butter
Let the tajer thaw
Grease a large and deep roasting pan with butter
Chop the onion and celery and cut the tomatoes into small pieces.
Squeeze the oranges
Step 1: Prepare the chicken/salt meat filling
Boil the salt meat in water for 10 minutes. Drain and cut into small pieces.
Add 2 tablespoons of sunflower oil to the pan and fry the salted meat.
In the meantime, chop off the end of the drumstick legs and add the chicken to the salt meat
Brown the chicken slightly until it starts to brown.
Add the onion, a good dash of white pepper, sea salt (not too much because the salt meat also releases salt), celery and tomatoes. Mix well and cook for a while.
Step 2: Add the pomtayer base
Add the tomato puree, piccalilli, sugar and orange juice to the chicken/salt meat filling. Mix well and cook for a while.
Remove the chicken and keep aside.
Finally, add the Pomtajer to the vegetable mixture and stir everything well until it has an even orange color.
Taste the mixture and add a herb stock cube for flavor if necessary.
Step 3: Prepare the pom in the oven
Cover the bottom of the roasting tin with half of the Tajer mixture.
Divide the chicken pieces over this layer.
Cover the chicken with the other half of the Tajer mixture.
Place the roasting pan in the middle of the oven and let the pom cook for a maximum of 2 hours. Note: check after 1.5 hours whether the Pom is not becoming too dark.
Step 4: Serve the pom
Let the Pom cool down a bit; then it becomes a bit firmer.
When you want to eat it, you can reheat it in the microwave.
The Pom is even tastier a day later!
Ingredients
For 6 people:
125 grams of salt meat
6 drumsticks or chicken thigh fillet
500 grams of drained and thawed pack of Tajer (available frozen in a bag at Toko)
0.5 bunch of celery
1 onion
0.5 tbsp sugar
2 oranges
100 g tomato puree
2 tomatoes
0.5 jar of piccalilli
White pepper
sea salt
approx. 2 tablespoons of sunflower oil
Butter for greasing
Optional: stock cube
6 sandwiches of your choice (e.g. white dots or rolls)
Want to get in the mood? Here a music suggestion!
Nyan switi! ('Enjoy your meal!')
