|Cook Time||60+ minutes|
- 1 kg grated malanga root (tayer)
- 200 g soy chunks
- 5 Chopped tomatoes
- 3 chopped onions
- 3 garlic cloves
- 3 cups water
- 1 pepper
- 1 pn black pepper
- 1 pn Salt to taste
- 3 cubes of vegetable bouillon
- 4 celery stalks
- 250 g fine butter
- 200 mL orange juice
- 100 g Piccalilli (a relish of chopped pickled vegetables and spices)
- 1 Tbsp Sugar
- 1 pn nutmeg
- 1–2 Tbsp tomato paste (optional)
- Preheat oven at 200°C.
- Soak the soy chunks in boiled water for 30 minutes and then let it drain.
- Chop the tomatoes, onions, garlic, celery, and pepper.
- Sauté onions, garlic, 3 tomatoes, pepper, and black pepper in some butter or oil until the onions are golden brown.
- Add the soaked soy chunks and tomato paste (optional). Let it cook for 5 to 10 minutes.
- And 1.5 to 3 cups of water, salt or bouillon and the celery. Let it stew for 5 minutes.
- In a separate bowl, mix the grated tayer with orange juice, sugar, piccalilli, tomatoes, nutmeg and butter.
- Add the soy chunks with all of its gravy to the bowl.
- Apply butter to an oven dish of 25 cm x 25 cm and pour the tayer into this dish.
- Put in the oven for 90 minutes on 200°C.
- Insert a toothpick; if it comes out clean then the Pom is done.
- Pom can be served with rice and a glass of orange juice
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