National Dish Suriname: Pom (Recipe)
In this article
Discover Pom, the celebrated national dish of Suriname! This golden-baked casserole layers tender chicken with grated taro root and a bright splash of orange juice, producing a flavour that is at once creamy, tangy and gently savoury. Born from a meeting of African, Indigenous American and European kitchens, pom is the dish that appears at every Surinamese birthday, wedding and Sunday table — and it is far easier to make at home than its reputation suggests.
About Pom
Pom is not only a national dish of Suriname but a delicacy steeped in history and culture. It is a singular casserole that grew out of the fusion of African, American and European cooking traditions. Pom is prized above all for its complex layers of flavour, created by its main ingredient — the tayer or arrowroot tuber — together with a mixture of chicken and Creole spices. The name “pom” comes from pomtajer, the local word for the tayer tuber that forms the base of this creamy dish and gives it its unmistakable texture.
Ingredients (serves 1–2)
- 300g tayer (arrowroot tuber), fresh or as a paste
- 400g chicken breast, cut into pieces
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tomato, diced
- 2 tablespoons tomato purée
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground nutmeg
- Orange juice
- Oil for frying
Shopping for the ingredients
When shopping for pom, it pays to look for freshness and quality, particularly with the tayer tuber and the chicken. The tayer tuber is sold in tropical countries and in shops that stock exotic produce; ready-made tayer paste makes a perfectly good alternative and saves a good deal of grating. Fresh poultry gives the dish the juiciness it needs. It is also worth choosing organic vegetables where you can, as this noticeably lifts the aroma of the finished casserole.
Preparing the dish
When preparing pom it is important to wash and peel the tayer tuber thoroughly if you are using it fresh; the paste needs no further preparation at all. The chicken should be cut into bite-sized pieces so it cooks evenly and is easy to serve. Have your spices measured out and ready to hand before you begin, so the cooking process runs smoothly from start to finish.
Step-by-step instructions
- Marinate the chicken pieces in a mixture of salt, pepper and nutmeg.
- Heat the oil in a pan and fry the marinated chicken pieces until golden brown. Set aside.
- In the same pan, sweat the onions and garlic until translucent, then add the tomatoes and tomato purée and fry briefly.
- Return the chicken pieces, deglaze with orange juice and leave everything to simmer together for about 20 minutes.
- Grate the tayer tuber, or work the paste into the sauce, add the sugar and stir well. Season to taste with salt and pepper.
- Transfer the mixture to an ovenproof dish and bake at 180°C for around 1.5 hours, until the top layer is golden brown and crisp.
Gluten-free / lactose-free version
Pom is naturally gluten-free and lactose-free, which makes it an unusually easy dish to serve to guests with intolerances. The tayer tuber contains no gluten whatsoever and the sauce is thickened by the tuber itself rather than by flour. Simply check that any stock cube or spice blend you use carries no hidden wheat starch, and fry the chicken in a neutral oil rather than butter. Served alongside rice or a green salad, it makes a complete meal that no one at the table needs to think twice about.
Tips for vegans and vegetarians
A vegan pom is entirely achievable and every bit as satisfying. Replace the chicken with firm tofu cubes, young jackfruit or oyster mushrooms, all of which take on the Creole marinade beautifully. Press the tofu first so it browns properly, and give the jackfruit a little extra time in the pan to develop colour. Vegetable stock in place of chicken stock rounds out the sauce, and the orange juice keeps the finished bake just as bright and lively as the original.
More tips and tricks
To make the pom even juicier, season the chicken pieces before frying and let them marinate in the fridge for a while — this intensifies the flavour considerably. If you prefer a crisper crust, finish the casserole under the grill for the last few minutes until the surface takes on deep colour. Resist the urge to cut into it straight from the oven; a ten-minute rest allows the mixture to settle so it holds its shape when spooned onto plates.
Adapting the recipe to your taste
If you like, add further spices such as thyme and bay leaves for a Caribbean note. Vegetables such as peppers or leeks are another option for building in extra aromas and textures. Some cooks stir in a chopped Madame Jeanette chilli for gentle heat, while others increase the orange juice for a tangier bake. This flexibility is exactly what has kept pom central to Surinamese cuisine across generations, much as it has with a hearty Moksi Alesi.
Ingredient substitutions
If tayer tubers are not available, mashed potato can be used as the base instead. This does change the traditional flavour, but it offers a practical alternative that still bakes up beautifully. Cassava works well too, as it does in a plate of Cassave. In place of orange juice you can use lime or lemon juice for a fresh, citrusy note, though you may want a little extra sugar to balance the sharpness.
Drink pairing ideas
A cool Chardonnay or a fruity Riesling pairs perfectly with the hearty aroma of pom. Those who prefer not to drink wine might enjoy a fresh passion fruit juice or a spicy ginger tea alongside it. A chilled glass of homemade Gemberbier is the most authentically Surinamese choice of all, its warm ginger bite cutting cleanly through the richness of the bake.
Serving and presentation ideas
For an attractive presentation, the pom can be served in the middle of a large platter, surrounded by fresh salad leaves or steamed vegetables. Fresh herbs such as coriander or parsley make excellent garnishes, bringing colour and freshness into play. In Suriname a slice of pom is just as often tucked into a soft bread roll, the much-loved Surinaamse Broodje Pom, which is the perfect way to use up leftovers the following day.
A bit of history
The history of pom reaches back to the time when enslaved people from Africa and indentured labourers from Asia arrived in Suriname and brought their culinary traditions with them. These traditions mingled with those of the Indigenous population and the Dutch colonial rulers, giving rise to a unique dish that remains firmly anchored in Surinamese culture to this day. It is served at nearly every celebration, and the recipe is still passed down within families rather than written out.
More recipe ideas
Summary: Pom
Pom is a traditional dish from Suriname that impresses through the unique combination of its ingredients. It offers a wealth of flavours and textures, along with a great many ways to adapt it to different dietary needs and preferences. With the recipe given above, anyone can experience and enjoy a piece of Surinamese culture at home. Give this golden, tangy casserole a place at your own table and you will understand why it holds pride of place at every celebration in Suriname.
