Pom — Suriname

Pom is a baked casserole built around pomtajer, a starchy tannia (Xanthosoma) root that gives the dish its name once grated. The grated root is combined with cooked chicken and a citrus-forward sauce, then baked until the top turns golden, producing a dish that sits between a gratin and a savory pudding. It is reported as a centerpiece of festive Surinamese cooking, closely tied to the country's Jewish community and to the broader Creole and Javanese influences that shape Surinamese food. It commonly appears at birthdays, weddings and other celebrations, alongside rice and a tomato-based side. Chicken pieces are first browned and simmered with onion and tomato until tender, and the resulting stock is set aside. The tannia root is peeled and grated, then mixed with orange and lemon juice, a little tomato paste and grated nutmeg, along with some of the reserved stock, to form a moist mash. The chicken is layered into a baking dish with the tannia mixture, topped with breadcrumbs and a little butter, and baked until firm and golden on top. The proportion of orange to lemon juice, and the amount of nutmeg, vary from one family recipe to another, changing how sharp or how sweet the finished casserole tastes. Some cooks add banana or extra tomato to the mash, and the dish can be made with a whole chicken cut into pieces or with chicken already off the bone.