Surinamese pom a la Sandra
What do you need: (Recipe for 8 people and 7 points per person)
1 kilo pomtayer (thawed, frozen for sale at the Turkish or Surinamese shop)
1200 grams of chicken fillet (cut into large pieces)
250 grams of salt meat (for sale at the Surinamese shop, cooked for 1 hour and cut into pieces)
250 grams of piccalilly
75 grams of Heinz tomato ketchup
4 tomatoes (sliced)
2 onions (chopped)
3 cloves of garlic (sliced)
3/4 adjuma pepper (roughly chopped)
2 small cans (70 grams each) tomato puree
1 bunch of celery root (cut, half for the pomtayer and half for the chicken)
3 tablespoons Greensweet Stevia Erythritol
3 small maggi blocks (crumbled)
1 teaspoon of salt
2 pressed oranges (squeezed)
4 tablespoons sweet soy sauce
50 ml of white rum
1 large teaspoon of 5-spices herbs
1 large teaspoon of nutmeg
fresh black pepper
75 ml of becel light
This is how you make it:
Boil the salt meat in a little water for 15 minutes, drain the water and set on again with fresh water, then cook gently for 1 hour and cut into small pieces.
Preheat the oven to 200 degrees.
Prepare everything washed, cut, measured and weighed.
Add the white rum, one of the two cans of tomato puree (70 grams) and half of the bunch of celery to the pomtayer. Stir together.
Then add the piccalilly, the tomato ketchup, the Greensweet erythritol sugar, the salt and the juice of the oranges. Stir it well and set aside.
Heat the becel light (keep a little apart to grease the dish) in a wok and fry the garlic, onion and adjuma pepper briefly. Add the chicken and the precooked, sliced salt meat. Sprinkle black pepper over it and stir.
Add the 3 stock cubes, the tomatoes and the tomato puree and stir-fry this together. Then add the soy sauce, the other half of the celery, the nutmeg and the 5-spices herbs. Put the lid on the pan, reduce the heat and let it simmer for 20 minutes with the lid on the pan.
Grease a baking dish with some of the becel light and fill the bottom with the pomtayer.
Add the salted chicken with some gravy.
Divide the rest of the pomtayer over it, and the rest of the gravy.
Place the dish in the center of the oven at 200 degrees for 1 hour.
You can eat Pom with rice, salad or on a sandwich. I only need the pom for myself.
Enjoy your meal!
(I make it in 2 baking trays of 26 cm X 18 cm, you can also make it in one very large baking dish ma I make for two days so I do it separately)
Source / photos: Sandra Kemna