pom pomtajer suriname
Prep Time
20 mins
Cook Time
3 hrs 40 mins
Total Time
4 hrs
Pom is the most popular and best known festive dish of Suriname. It is prepared with the root of pomtajer, also called new cocoyam.
Course: Main Course
Cuisine: Surinamese
Servings: 6 people
Author: Mike Benayoun
  • 1 whole chicken (about 2 to 3 lb)
  • 1 lb of salt pork or chicken sausage
  • 3 lb pomtajer (or taro root)
  • 4 tomatoes , peeled and chopped
  • 2 onions , chopped
  • 1 bunch flat-leaf parsley , chopped
  • 2 cubes chicken bouillon
  • 1 teaspoon nutmeg
  • Juice of 1 orange
  • Juice of 2 lemons
  • 3 cloves garlic , crushed
  • 1 habanero (whole)
  • 1 tablespoon sugar
  • 8 tablespoons butter , divided
  • Salt
  • Pepper
  1. Cut the chicken into pieces. Season with salt, pepper and nutmeg.
  2. In a pan with 3 tablespoons of butter, fry the chicken pieces and chicken sausage (sliced) for a few minutes. Set aside.

  3. In the same pan, add 3 tablespoons of butter and sauté the onions for about 8 minutes. Add the tomatoes, garlic and parsley.

  4. Add the chicken and chicken sausages and cover with water. Add the bouillon cubes and the hot pepper.

  5. Cook covered over medium low heat for 25-30 minutes. Drain the cooking liquid into a bowl and set it aside.

  6. Peel and rinse the pomtajer. Grate the pomtajer by hand or with a food processor.
  7. Mix it with some of the cooking liquid from the meat as well as the orange and lemon juices to make a sticky dough. Add sugar.
  8. Spread half of the pomtajer mixture in a well greased baking dish. Spread chicken mixture on top and then cover with the rest of pomtajer. Most pom recipes ask for the chicken to be kept with the bones. I personally removed the bones and cut it into smaller chunks.
  9. Pour the remaining juices over the top, 2 tablespoons of butter and bake for two hours: one hour covered at 425 F and one hour uncovered at 350 F.

  10. Pom should be done when the top is brown and a golden brown juice comes out when poked with a knife.