Surinamese pom a la Sandra

surinaamse pom a la sandra.jpg

 

What do you need:


(Recipe for 8 people and 7 points per person)
1 kilo of pomtayer (thaws, 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 piccalilli
75 grams of Heinz tomato ketchup
4 tomatoes (cut)
2 onions (chopped)
3 garlic cloves (sliced)
3/4 adjuma pepper (coarsely cut)
2 small cans (70 grams each) tomato paste
1 bunch of celeriac (cut, half by the pomtayer and half by the chicken)
3 tablespoons of Greensweet Stevia Erythritol
3 small maggi cubes (crumbled)
1 teaspoon of salt
2 press oranges (extruded)
4 tablespoons sweet soy sauce
50 ml of white rum
1 large teaspoon of 5-spices herbs
1 large teaspoon nutmeg
fresh black pepper
75 ml becel light

This is how you make it:

Boil the salt meat in a little water for 15 minutes, drain the water and put it again with fresh water, then cook gently in 1 hour and cut into small pieces.

Preheat the oven to 200 degrees.
Put everything washed, cut, pasted and weighed ready.
Add the white rum, one of the two cans of tomato paste (70 grams) and half of the bunch of celery to the pomtayer. Mix together.
Then add the piccalilli, the tomato ketchup, the Greensweet erythritol sugar, the salt and the juice of the oranges. Stir well through it and set aside.
Heat the becel light (keep a little bit apart to grease the bowl) in a wok and fry the garlic, the onion and the adjuma pepper. Add the chicken and the pre-cooked, sliced ​​salt meat. Sprinkle black pepper over it and mix.
Add the 3 bouillon cubes, the tomatoes and the tomato paste 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 lid on the pan ..
Grease an oven dish with some of the becel light and fill the bottom with the pomtayer.
Put the chicken with salt meat on top with some gravy.
Divide the rest of the pomtayer on top, and the rest of the gravy.
Place the dish at 200 degrees for 1 hour in the middle of the oven.
You can eat Pom with rice, salad or on a sandwich. I myself have enough of just the pom.
Enjoy your meal!
(I make it in 2 oven trays of 26cm X 18 cm, you can also make it in one very large oven dish, I make for two days so I do it separately)

 

Source / photos: Sandra Kemna

Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »