Key Characteristics: The Flavor Profile: It has a savory, aromatic, and slightly sweet herbal profile. It typically contains a blend of onions, garlic, celery, soy sauce (ketjap), ginger, nutmeg, and selected Surinamese spices. Purpose: Making authentic Pom from scratch involves complex seasoning of the meat and the grated tayer root. This sauce acts as an all-in-one shortcut to get that traditional flavor without needing a massive spice cabinet. How It Is Used: You use it to braise or stir-fry chicken or meat before layering it into the baking dish with the pomtajer. 1.Marinate and cook the meat:10-15 min.Stir-fry or simmer chicken pieces (or other meats) directly in the Pom Trafasie sauce until cooked through and well-infused with flavor. 2.Mix the base:5 min.Combine the remaining sauce and pan juices with defrosted, grated pomtajer (tayer root), citrus juice (like orange or lemon), and a bit of sugar or butter to create a smooth, moist paste. 3.Layer and bake:1 hour.Layer half the pomtajer mix into a baking pan, place the cooked meat in the center, and cover it with the rest of the mix. Bake at 180°C until the top develops a deep golden-brown, shiny crust.
