Surinamese

Pom

“Suriname's national dish — grated pomtajer (the unique Surinamese yellow taro/xanthosoma) mixed with chicken pieces, ground orange peel, tomato, onion, citrus juice, masala, and broth, then layered in a casserole and baked for 90 min until the top is mahogany-crusty and the inside is creamy. The Maroon-African heritage adapted from West African baked-tuber traditions; the Sunday family centerpiece across every Surinamese ethnic group.”

Hard4 hours

Where it comes from

Pom is the national dish of Suriname and the most-iconic dish of the Surinamese Maroon (escaped African slaves' descendants) community. The dish was created by Maroon cooks in the 17th-18th centuries — adapting West African (Akan, Yoruba) tuber-stew traditions to the Surinamese environment with locally-available pomtajer, the Caribbean citrus, and the Indo-Hindu masala spices brought by indentured workers later. The dish is uniquely Surinamese — no other country has it. The name 'pom' likely comes from Akan or Maroon Sranan Tongo word for the dish or the tuber. Pom is the universal Surinamese Sunday family meal across all ethnic groups: Maroon families consider it their heritage; Creoles eat it as Sunday lunch; Hindustanis adapted it to their Diwali; Javanese added their own touches. Every Surinamese ethnic group has its own version. The dish has spread to the Surinamese diaspora in the Netherlands (Suriname was a Dutch colony until 1975), where pom is the universal community-gathering dish. Modern Amsterdam Surinamese restaurants serve pom year-round.

On the plate

Cut into a square of pom — the top crust shatters with a satisfying crisp, revealing layers of golden-mahogany pomtajer with pieces of citrus-marinated chicken visible through the middle. Bite: the pomtajer is creamy-dense and uniquely textured (like a savory pudding, but firmer), the chicken is tender and bright with the citrus-and-masala marinade, the orange peel and lime add aromatic brightness, the ketjap manis provides sweet-soy depth, the Madame Janette pepper provides background heat that builds. Each bite is distinctly Surinamese — no other dish tastes like this. With rice on the side and sambal for extra spice, this is the Surinamese Sunday family meal — the ethnic-pluralism dish that unites Maroon, Creole, Hindustani, and Javanese at one table.

How it works

Pomtajer's unique starch content (different from regular taro) creates the dish's signature creamy-dense texture during baking. Mixing it with broth and butter creates a thick batter that holds its shape. The chicken in the middle of the layered cake provides protein and moisture; the orange peel and lime juice add the signature acidic-citrus notes that define pom. Baking at 200°C develops the crust; finishing at 220°C deepens it. Cutting only after 10-min rest allows the structure to set.

Variations

Pom with goat or beef (for the wedding-feast version). Pom with fish (Easter Friday version). Vegetarian pom uses jackfruit instead of chicken. Mini poms in ramekins for cocktail parties. Modern Amsterdam Surinamese restaurant versions with truffle and saffron. The Surinamese-Dutch diaspora preserves the recipe.

On the Palate

Ingredients

Serves 8

2 kgPomtajer

1.5 kg bonelessChicken Thigh

6 tbsp ketjap manisSoy Sauce

2 tbsp Surinamese masalaCurry Powder

1 tsp saltCelery

1 sprigThyme

700 mlChicken Stock

1/4 cup + for greasingButter

4 tbspVegetable Oil

to tasteSalt

to tasteBlack Pepper

1 (or Scotch Bonnet)Madame Janette

How it's made

16 steps · Show ↓

60 min active · 180 min waiting

1
4 min
Source 2 kg pomtajer (Surinamese yellow taro) — or substitute 2 kg malanga/yautía + 1 yam if pomtajer unavailable.
2
20 min
Peel the pomtajer (wear gloves — the raw root can irritate skin). Grate it finely (use a box grater or food processor). Place in a large bowl.
3
32 min
Make chicken filling: cube 1.5 kg boneless chicken thighs into 3-cm pieces. Marinate with: 1/4 cup orange juice + 1/4 cup lime juice + 1 tbsp salt + 1 tsp black pepper + 2 tbsp ketjap manis (Indonesian sweet soy) + 1 tbsp Surinamese masala curry powder + 4 minced garlic cloves + 1 sprig thyme + 1 chopped onion. Refrigerate 30 min.
4
8 min
In a large pan, heat 4 tbsp oil. Brown the chicken pieces 6 min.
5
9 min
Add 2 chopped onions + 6 minced garlic cloves + 2 chopped tomatoes + 1 minced Madame Janette pepper (or scotch bonnet); cook 8 min.
6
2 min
Add 1 tbsp ground orange peel + 1 tsp celery salt + 1 tbsp Surinamese masala + 1 tsp salt + 1 tsp black pepper.
7
26 min
Add 500 ml chicken broth + 100 ml orange juice + 50 ml lime juice + 2 tbsp ketjap manis. Simmer 25 min.
8
8 min
Combine with grated pomtajer: in the bowl with grated pomtajer, add 200 ml warm chicken broth + 2 tbsp ketjap manis + 1 tbsp salt + 1 tsp black pepper + 1/4 cup melted butter. Mix well to a thick batter.
9
4 min
Preheat oven to 200°C. Grease a 30 × 25 cm baking dish with butter.
10
3 min
Layer 1: spread half the pomtajer mixture in the dish, smoothing it.
11
3 min
Layer 2: spoon the chicken-with-sauce evenly over the pomtajer.
12
3 min
Layer 3: top with the remaining pomtajer mixture, spreading evenly.
13
62 min
Bake 60 min uncovered. The top should be golden-crusty.
14
24 min
Increase temperature to 220°C; bake another 20-25 min until the top is deeply mahogany-crusty.
15
12 min
Cool 10 min before cutting (it firms up). Cut into squares.
16
6 min
Serve hot with: white rice, pickled hot peppers (sambal manis), boiled green plantain, and salad. Drink with Surinamese ginger-beer or beer.