Surinamese Pom♪ From Origins to Recipes [Surinamese Cuisine]

Do you know Pom?

When I hear “pom,” all sorts of things come to mind, but here it refers to a dish!

Pom is a beloved national dish in Suriname.

This time, we'll explore the appeal of this dish, enjoyed everywhere from home to festive banquets!

Please enjoy it all the way to the end.

What's Pom?

Pom is a baked casserole dish considered a national dish of Suriname.

First, let me explain what a casserole dish is.

A casserole is a one-dish meal baked in the oven directly in its heat-resistant dish.

It's a term that refers more to a “cooking style” than a specific dish name.

Pom bakes root vegetables and chicken in that casserole dish.

The name Pom is said to derive from the name of a root vegetable used in cooking.

It is a root vegetable called pomtajer (pomtajer / tajer), a type of taro root similar to Japanese taro.

It is said that the name Pom comes from the fact that this Pomtaya is used as the main ingredient.

The flavor blends the subtle sweetness of sweet potatoes with chicken infused with savory seasoning, refreshed by citrus acidity, resulting in a rich, creamy texture.

It has also been described as having a flavor reminiscent of “taro gratin combined with chicken stew.”

Additionally, spices and herbs can be used to add heat and pungency.

The History of Pom

Pom is believed to have originated in 17th-18th century Suriname (then a French colony) as a dish created by immigrants.

At that time, Suriname had

• Portuguese Jews
• Ashkenazi Jews

They primarily migrated through trade in the Caribbean Sea and formed communities.

At that time, the oven-baked potatoes they had been eating in Europe were brought over.

However, Suriname faced the problem that potatoes were difficult to obtain in its equatorial tropical climate.

That's where Pomtaya comes in.

Pomtaya will be used as a substitute for potatoes grown in Suriname.

In other words, pom is European cuisine transformed into a dish unique to Suriname.

It is also highly valued for Jewish Sabbath observances.

It spread throughout Suriname's multi-ethnic society, not just among Jews, during the 18th and 19th centuries, taking on its present form.

Nowadays

• Celebrations (birthdays, baptisms, weddings)
• Family gathering
• Special occasion feast

It has become a staple and is now a representative dish symbolizing Suriname.

Pom's Funny Stories and Trivia

The Fun of Switching Materials

The dish that originally began using pomtaya as a substitute for potatoes went on to spawn even more variations.

Pom is generally made with chicken.

However, depending on the region or household, variations exist that include salted meat (Creole-style) or fish.

Furthermore, seasonings and other ingredients also vary by region.

Javanese-style soy sauce (sweet, rich)

Indian-style pickle-like seasoning

Among Chinese varieties, ginger and lychee

Indicators of “Technology” and “Reputation”

In Suriname, there is a cultural aspect where making good pom is considered a measure of skill and honor in home cooking.

Regarding this matter, Pomtaya's

• Raw produce tends to discolor easily.
• Water content is unstable
• The texture changes depending on how finely you grate it.

This is partly due to the fact that it is a difficult ingredient to handle.

There are also records indicating that in the past, when making pom for the first time, it was customary to have the entire family taste it.

The Meaning of Orange Juice

Some pom recipes traditionally call for the juice of bitter oranges.

This tradition relies on the tartness of citrus to impart flavor.

Additionally, there is a theory that it played a role in neutralizing the oxalic acid contained in pomtaya.

Shared oven

Traditionally, it is said that pomme was baked using a communal oven shared among family and neighbors.

This relates to the culture of an era when home ovens did not yet exist.

Using shared equipment made it practical to prepare large platters (pom).

Sandwichization (Broodje Pom)

Since the 1960s, with many immigrants moving from Suriname to the Netherlands, pom has become recognized as a popular dish within the Netherlands as well.

In particular, in places like Amsterdam, the style known as “Broodje Pom”—where pom is sandwiched between bread rolls—becomes popular.

It is said to be a “lighter version” that emerged as pom was introduced to the Netherlands by Surinamese immigrants.

How to Make Pom

Ingredients (Serves 6–8)

鶏肉の層

• Chicken thigh meat … 600–700g (bone-in is acceptable)
• Onion … 1 (finely chopped)
• Garlic … 2–3 cloves (minced)
• Tomato … 1 (diced; canned tomatoes may be substituted)
• Orange juice … 150ml
• Chicken broth or water … 100ml
• Maggie Cube … 1 cube (or granulated soup)
• Oil … 1 tablespoon
• Black pepper … to taste
• Nutmeg … a pinch
• Parsley (if available)... a little
• Salt ... appropriate amount

Layers of Pomtaya (Sweet Potato)

• Pomtajer (taro root variety) … approx. 1kg
  ※ If unavailable, substitute with “Taro, Japanese yam, and mountain yam mix.”
• Lemon juice or lime juice … 2 tablespoons (to prevent discoloration and add flavor)
• Sugar … 1 tablespoon (most households add a little sweetness)
• Orange juice … 50ml
• Butter … 2 tablespoons (melted)
• Salt ... a pinch

Finishing

• Butter (for the surface)… a little

How to make them

① Simmer the chicken to season it.

1. Add oil to the pot and sauté the onion and garlic.
2. Add the chicken and lightly brown it.
3. Add the tomatoes, orange juice, soup, and seasonings, then simmer for 10 to 15 minutes.
   → Imagine making a richly flavored chicken stew here.
4. Turn off the heat when a little liquid remains, then let it cool slightly.

② Grate the pomtaya (yam) and season it.

1. Peel the pomtaya and grate it before it discolors.
2. Add lemon juice, melted butter, sugar, orange juice, and salt, then mix.
   → A moist yet cohesive paste-like consistency is the target.

③ Layer them in a casserole dish (heatproof dish).

1. Lightly grease the bottom of a heatproof dish with butter.
2. Spread half the amount of pomtaya evenly on the bottom.
3. Spread the chicken and broth evenly over the top.
4. Cover the remaining pomtaya from above, smoothing the surface.
5. Place a small amount of finishing butter on the surface.

④ Bake in the oven

180–200°C for approximately 60–75 minutes
(Once the surface turns a golden brown, it's ready.)

⑤ Let cool slightly, then cut into bite-sized pieces.

Pom cakes firm up as they cool, making them easier to cut, so it's common practice to let them sit for a bit before slicing rather than cutting them immediately after baking.

When eating

• As is
• Sandwiched between bread as a “pom sandwich”

It's very edible.

Summary

How was it?

This time, we introduced pom, the national dish of Suriname.

The unique flavor created by the blending of multiple cultures is something you won't find anywhere else.

It is also enjoyed as a delicacy, and I learned that it is deeply cherished locally.

So, is this Pom available anywhere in Japan?

Surinamese cuisine, including pom, is relatively obscure, so it seems to be rarely offered.

If I can't eat it at the restaurant, I'll just have to make it myself.

This article also introduces recipes.

However, since pomtaya itself is extremely difficult to obtain, it might be hard to enjoy the authentic flavor.

Alternative options include taro or Japanese yam, but they taste slightly different from the authentic version.

Well, I guess I'll just have to go to Suriname.

I hope that in the future, Surinamese cuisine, starting with pom, will become available to eat in Japan.

Thank you for watching until the end.

Feel free to check out our other articles too!