{"id":1563,"date":"2023-12-31T13:04:40","date_gmt":"2023-12-31T13:04:40","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1563"},"modified":"2023-12-31T13:04:42","modified_gmt":"2023-12-31T13:04:42","slug":"wild-surinamese-pom","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1563","title":{"rendered":"Wild Surinamese pom"},"content":{"rendered":"\n

Pom is a Surinamese casserole made from the roots of pomtajer (Xanthosoma sagittifolium<\/em>) with pieces of chicken, flavored with citrus juice, celery, and stock cubes. It originates from a potato-based dish introduced by European Jews, who came to Surinam in the 17th century. <\/p>\n\n\n\n

Pom is typically made on special occasions such as holidays or birthdays. Perhaps, this is due to practical reasons because, with a cooking time of around two hours, it is not exactly a quick dish. Pom is most often served with white rice or on a sandwich. <\/p>\n\n\n\n

We made a wild and vegan adaptation of this dish using Jerusalem artichokes (Helianthus tuberosus<\/em>) to replace the pomtajer, hogweed leaves (Heracleum sphondylium<\/em>) to replace the celery and dried Boletus and morel mushrooms to replace the chicken.<\/p>\n\n\n\n

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Left blooming Jerusalem artichokes (Helianthus tuberosus<\/em>), right edible roots of Jerusalem artichokes.<\/figcaption><\/figure>\n\n\n
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Wild Surinamese pom<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Soaking mshroom<\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Surinamese<\/span><\/div>
Keyword: <\/span>Caserole, Holiday<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Blender<\/div><\/li>
  • 1 Oven or air fryer<\/div><\/li>
  • 1 Oven tray<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 400<\/span> gram<\/span> Jerusalem artichokes<\/span><\/li>
    • 2<\/span> Onions<\/span><\/li>
    • 2<\/span> Garlic cloves<\/span><\/li>
    • 20<\/span> gram<\/span> Dried mushrooms <\/span> (We used a mix of morrels and boletus)<\/span><\/li>
    • 1<\/span> Tomato<\/span><\/li>
    • 2<\/span> tbsp<\/span> Tomato paste<\/span><\/li>
    • 2<\/span> Hogweed stalks<\/span><\/li>
    • 1<\/span> Chili pepper<\/span><\/li>
    • 1<\/span> Stock cube<\/span><\/li>
    • 1<\/span> tbsp<\/span> Ketjap manis<\/span><\/li>
    • 1<\/span> Lemon<\/span><\/li>
    • 200<\/span> ml<\/span> Orange juice<\/span><\/li>
    • 250<\/span> ml<\/span> Water<\/span><\/li>
    • 2<\/span> tbsp<\/span> Oil<\/span><\/li>
    • 2<\/span> tbsp<\/span> Picallily<\/span><\/li>
    • 1<\/span> tbsp<\/span> Salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Preparation<\/h4>
      • Soak the dried mushrooms overnight in enough water to cover the mushrooms.<\/span><\/div><\/li><\/ul><\/div>

        Base<\/h4>
        • 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.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Add the salt and pically and mix well (no blending).<\/span><\/div>
          \"\"<\/div> <\/li><\/ul><\/div>

          Mushroom and gravy<\/h4>
          • Chop the onion, garlic, tomato, and chili into small pieces. <\/span><\/div><\/li>
          • Remove the hogweed leaves from the stems and cut them into small pieces.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Fry the mushrooms and after a couple of minutes add the onions, garlic, chili and hogweed leaves and fry until they are soft.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Add the tomato paste and fry for about 2 minutes.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Add the chopped tomato's and fry until their liquid is mostly evaporated.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li><\/ul><\/div>

            Assembly and cooking<\/h4>
            • Make a layer of about half of the base in an oven tray.<\/span><\/div>
              \"\"<\/div> <\/li>
            • Top the layer of the base with the mushrooms and half of the gravy.<\/span><\/div>
              \"\"<\/div> <\/li>
            • Add the rest of the base and top with the remaining gravy.<\/span><\/div>
              \"\"<\/div> <\/li>
            • Put the tray into a preheated oven (180c \/ 356F) and let it cook for 2 hours. <\/span><\/div>
              \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

              Pom is a Surinamese casserole made from the roots of pomtajer (Xanthosoma sagittifolium) with pieces of chicken, flavored with citrus juice, celery, and stock cubes.<\/p>\n","protected":false},"author":1,"featured_media":1569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[255,267,236,4,7],"tags":[],"class_list":["post-1563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hogweed","category-jerusalem-artichoke","category-main-course","category-mushrooms","category-winter"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1563"}],"version-history":[{"count":10,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions"}],"predecessor-version":[{"id":1625,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions\/1625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/1569"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}