Cassava Pom

Introduction to Cassava Pom

Cassava Pom, often simply referred to as "Pom," is a beloved and traditional dish in Surinamese cuisine. It is a flavorful casserole made with grated cassava root, a starchy tuber native to South America. This dish has deep historical roots, being a fusion of diverse culinary influences from the indigenous people of the Caribbean, African slaves, and European settlers.

The term "Pom" originates from the French word "pomme," meaning "apple," but in this context, it refers to the delicious golden crust that forms on top of the dish. Pom is a festive meal often served during celebrations and family gatherings, making it synonymous with joyous occasions in Suriname.

Ingredients

• Cassava - 2 lbs, peeled and grated
• Chicken - 1.5 lbs, cut into small pieces
• Orange Juice - 1 cup, preferably freshly squeezed
• Butter - 1/2 cup, melted
• Onion - 2 large, finely chopped
• Tomato - 2 large, chopped
• Celery - 2 stalks, finely chopped
• Parsley - a handful, finely chopped
• Tomato Paste - 3 tablespoons
• Garlic - 4 cloves, minced
• Salt - to taste
• Black Pepper - to taste
• Sugar - 1 tablespoon
• Nutmeg - 1 teaspoon, freshly grated
• Lemon Juice - 2 tablespoons
• Oil - for frying

Preparation

Step 1: Preparing the Cassava

Begin by peeling the cassava, ensuring that all the brown skin and pink layer underneath are removed. Grate the cassava using a fine grater to achieve a smooth texture. Once grated, place the cassava in a bowl of water to prevent oxidation and discoloration.

Step 2: Marinating the Chicken

In a bowl, mix the Green Seasoning, salt, black pepper, and lemon juice. Add the pieces of chicken and coat them thoroughly with the marinade. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.

Step 3: Cooking the Chicken Filling

In a large pan, heat some oil over medium heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and sauté for another minute. Add the marinated chicken pieces to the pan, cooking until they are browned on all sides.

Add the chopped tomatoes, celery, and parsley to the pan, stirring well. Add the tomato paste and mix until everything is well combined. Pour in the orange juice and let the mixture simmer for about 15 minutes or until the chicken is cooked through and the sauce has thickened.

Step 4: Preparing the Cassava Mixture

Drain the grated cassava and squeeze out any excess water using a clean kitchen towel or cheese cloth. In a separate bowl, combine the drained cassava with the melted butter, freshly grated nutmeg, a pinch of salt, and sugar. Mix until you achieve a uniform consistency.

Cooking Process

Step 5: Assembling the Pom

Preheat your oven to 350°F (175°C). Grease a large baking dish with some butter or oil. Spread half of the cassava mixture evenly on the bottom of the dish. Spoon the cooked chicken mixture on top of this layer, spreading it out to create an even layer. Top with the remaining cassava mixture, ensuring to cover the chicken filling completely.

Step 6: Baking the Pom

Place the baking dish in the preheated oven and bake for approximately 1 to 1.5 hours. Use a cooking timer to not overdo the baking. The Pom is ready when the top is a rich golden brown and the edges are pulling away from the sides of the dish.

Serving Suggestions

Cassava Pom is traditionally enjoyed hot, straight out of the oven. It can be served as a main dish or as a side dish for any festive meal. Pair it with rice and beans or a fresh green salad to balance its rich flavors.

For an authentically Surinamese experience, enjoy your Cassava Pom with a refreshing glass of soura or a light beer. The sweet and savory notes of the dish are perfectly complemented by the subtle bitterness of these drinks.