Wild Surinamese pom
Servings: 2 people
Equipment
- 1 Blender
- 1 Oven or air fryer
- 1 Oven tray
Ingredients
- 400 gram Jerusalem artichokes
- 2 Onions
- 2 Garlic cloves
- 20 gram Dried mushrooms (We used a mix of morrels and boletus)
- 1 Tomato
- 2 tbsp Tomato paste
- 2 Hogweed stalks
- 1 Chili pepper
- 1 Stock cube
- 1 tbsp Ketjap manis
- 1 Lemon
- 200 ml Orange juice
- 250 ml Water
- 2 tbsp Oil
- 2 tbsp Picallily
- 1 tbsp Salt
Instructions
Preparation
- Soak the dried mushrooms overnight in enough water to cover the mushrooms.
Base
- Cut the artichokes in small pieces and put them in a blender. Add enough orange juice so you can blend the artichokes into a paste. For 400 grams of artichokes this should be around 200 ml orange juice.
- Add the salt and pically and mix well (no blending).
Mushroom and gravy
- Chop the onion, garlic, tomato, and chili into small pieces.
- Remove the hogweed leaves from the stems and cut them into small pieces.
- Fry the mushrooms and after a couple of minutes add the onions, garlic, chili and hogweed leaves and fry until they are soft.
- Add the tomato paste and fry for about 2 minutes.
- Add the chopped tomato's and fry until their liquid is mostly evaporated.
- Dissolve the stock cube into 250 ml of warm water. Add the stock to the mushroom mixture together with a squish of lemon juice and let it reduce by half or so.
Assembly and cooking
- Make a layer of about half of the base in an oven tray.
- Top the layer of the base with the mushrooms and half of the gravy.
- Add the rest of the base and top with the remaining gravy.
- Put the tray into a preheated oven (180c / 356F) and let it cook for 2 hours.
