A sumptuous root based pie, oven-baked with soya, tomatoes, and onions. Pom is one of the most popular Surinam dishes and is often prepared for festive occasions.
grated malanga root (tayer)
Salt to taste
cubes of vegetable bouillon
Piccalilli (a relish of chopped pickled vegetables and spices)
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