New The sweetest pom|Dragonfly

Pom is a ritualistic Jewish-Portuguese-Creole meal of Suriname with the root veggie pomtayer in the primary function.

Here’s how to make this joyful pom pom:

Let pomtayer melt, if needed under running water.
Put the salted meat in a pan and put water over it so that it is covered well. Give the boil and let it simmer for 20 minutes. Drain pipes the meat and give the boil once again in the very same pot with lots of water. Let it boil for another 20 minutes, drain and cut the meat into little pieces.
Wash the celery, eliminate completions and carefully slice. Heat the butter in a big pan. When it lathers, include onions, garlic, celery and salt meat and cook for 5 minutes on medium heat.
Crush the allspice grain in a mortar, include a piece of nutmeg and include salt and pepper to the garlic to taste. Include tomato puree and tomatoes and let it boil for another 5 minutes on low flame.
Meanwhile, heat the sunflower oil in a fry pan and fry the chicken over medium heat till golden brown on all sides. Include the chicken to the veggies in the pan.
Fill the fry pan with 600 ml stock and eliminate the remains from the chicken with a wood spoon. Include this to the chicken and veggies and let it simmer over low heat with half the cover on the pot for 30 minutes.
Preheat the oven to 200 ° C.
Place the pomtayer in a big bowl, squeeze the lemon and orange on the top and spray the pickalilli with sugar.
Place the screen in the determining cup and gather the 200 ml stock from the pot with the chicken. Stir the stretched stock into the pomtayer and season with salt and pepper.
Grease a baking meal well with butter. Spread half of the pomtayer mix on the bottom and smooth well.
Drain the chicken, booking the stock, and divide the chicken, bacon and veggies over a layer of pomtayer in a baking meal.
Divide the staying pomtayer over the meat and veggies and smooth well.
Cover whatever with the reserved stock and bake the pom for 1-1.5 hours up until brown and prepared.

Cut the meat into equivalent pieces of 3 cm and location in a low, sealing container.
Crush the pepper and allspice grains and include them to the meat together with the bay leaves. Fill the container with 1200 ml of water and include salt (color). Stir till entirely liquified. Make certain the meat is totally immersed, including water if required.
Close the container and put it in the fridge for 5 days. Turn the pieces of meat every day so that the seawater can reach whatever.
Before usage, the meat needs to be boiled. Put it in a pot and put water over it so that it is covered well. Give the boil and let it simmer for 20 minutes. Drain pipes the meat and give the boil once again in the very same pot with a lot of water. Let it simmer carefully for another 20 minutes.
Drain the meat and suffice to the preferred size.

Recipe, text and food design: Noni Kooiman Photography: René Mesman, getty images| Styles: Valentine Dirks