Pom (dish) used as an ingredient in preparing "pom". The main stem or corm is most frequently designated as "pomtajer" or "pongtaya" (lit. the tajer/taya for "pom"). The first published description of "pom" comes from the "Encyclopedie van Nederlandsch West-Indië" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as "pom".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated "pomtajer", mixed with citrus juice
Pom (dish) Lebanese, Portuguese, Chinese, East Indians, Jews and French Huguenots. Within the Surinamese community "pom" is frequently referred to as a dish of Creole and/or Jewish origin. It was introduced by the Portuguese-Jewish plantation owners as the Portuguese potato (""pomme de terre"") oven dish. Because the potato did not grow in Suriname and had to be imported it was soon replaced with the root of the tayer plant. "Pom" combines three central ingredients: chicken, citrus juice and "pomtajer" ("Xanthosoma sagittifolium"). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is