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Kabou Pom (chicken kabou pom): recipe illustration
Everyday meals

Kabou Pom (chicken kabou pom)

A Surinamese family dish made from grated tayer (chou-navet) baked with coconut milk and chicken. Its mild, creamy flavour is best enjoyed hot, often on Sundays or at celebrations.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the tayer, rinse it and grate it finely, then blanch it for 5 minutes in boiling salted water and drain.
  2. In a casserole, brown the chicken pieces seasoned with lime, salt and pepper in the oil for 8 minutes.
  3. Add the sliced onions, crushed garlic and the whole chilli, then fry for 5 minutes until soft.
  4. Stir in the drained tayer, the thyme and the curry, then pour in the coconut milk and simmer covered for 20 minutes over low heat.
  5. Preheat the oven to 200 °C. Transfer the mixture to a gratin dish, dot with butter and sprinkle with cheese if using.
  6. Bake for 15 to 20 minutes until the top is golden and the coconut milk has reduced. Serve hot with rice.

Variations and tips

Vegetarian version. Replace the chicken with cooked chickpeas and add a handful of spinach at the end of cooking.

Using what's available. If tayer is hard to find, use finely sliced green cabbage with a little grated turnip.

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Original Ecomely recipe.