Pom

What it really is

Pom is a baked Surinamese celebration dish centred on pomtayer, a grated tropical root that softens into a browned, savoury casserole in the oven. Chicken is common in the filling, with citrus and seasonings providing contrast to the starch. It is particularly associated with family gatherings and festive tables. Although the name refers to the root as well as the finished bake in some contexts, the dish here means the assembled casserole.

The grated root forms the body of the bake and is layered with seasoned chicken and liquid before baking until tender inside and browned on top. Recipes differ over the precise balance of citrus, tomato, onion and fat. The pomtayer is not potato, and its texture changes during baking, binding the filling into a sliceable dish. Surinamese cooks may use local variations in seasoning and meat.

Suriname’s food culture reflects Indigenous, African, South Asian, Javanese, Chinese and Dutch influences. Pom is widely identified with festive cooking and is often made in a large dish to share. A portion can be served warm as a main course, with rice or another side depending on the household. The filling and seasoning should be described from the kitchen’s recipe, rather than assumed from the name alone.

How it's served

• Bake in a dish until the root layer is tender and the top has browned.
• Serve warm in portions as a main course, often at celebrations.
• Rice or vegetables may accompany it, but are not required components of the bake.

How to write it on the menu

• Identify pomtayer and the specific filling, usually chicken.
• State any citrus, dairy or stock additions that are part of the restaurant recipe.
• Do not call it taro or potato without confirming the actual root used.