Foods and/ Or ingredients you cannot find in the store mine : * Pom Tayer*
I love to prepare different dishes with different flavors from different countries. I love a good dish of vegetarian Pom. The main ingredient is Pom Tayer and I have not found it in the DC Metro Area.
i was wondering if anyone here knows where I can buy this particular root and I would be happy to share my own recipe with you!
i was curious…so this research was to educate myself (and maybe for the benefit of others here on the hound).
""The main event was pom, a dish I’ve been waiting to taste for about a year, since Mark first wrote about making it. It’s chicken baked for a long time in a blanket of grated malanga root, called pomtayer, mixed with fruit juices, salted beef, and other mystery ingredients. The pomtayer goes into the pan fluffy and emerges an hour and a half later creamy and a bit crunchy and very reminiscent of Thanksgiving stuffing, in the best possible way."" http://frenchletters.wordpress.com/2008/09/02/pom-pom-pomtayer/
it is from suriname http://en.wikipedia.org/wiki/Suriname
so…. i'm going to guess that you have tried the latin markets? i know there are two in arlington -- one on wilson blvd. across from whole foods, and the other on washington blvd. @ pershing drive.
it is also used in caribbean cuisine…haiti, e.g. http://www.food.com/recipe/frituras-de-malanga-malanga-fritters-232564 but i don't know of any caribbean markets; there might be some in adams-morgan.
maybe a caribbean restaurant can get some to sell you from their supplier?
please let us know what you find!
WOW I was looking for the English term for Pom Tayer; yes it is Surinamese and so delicious. I do replace the meat with a vegetarian version.
Thank you! I'm going to look up where I can buy the malanga root. If Can I just the recipe here? I have to translate it to English :-) Thank you so much
i was looking again at the link from florida, and noted "It is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes."
if that is so, i wonder if local asian markets might have it as "sato-imo" (i'm taking a wild guess, just because the name sounds japanese, though i'm no linguist). It is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes.http://www.specialtyproduce.com/produce/Satoimo_Root_Taro_123.php
from that link's title, it looks like some call it a taro potato, too. ""Current Facts
Satoimo( Sato-imo) is the name given to taro root that grows wild and is cultivated in Japan. Its name means village potato. Common taro has a long rootstock with a shape similar to a sweet potato, whereas Satoimo is smaller and roughly rounded, with tapered ends. The taste and texture of the different varieties is similar. """
<i found this interesting, how they prep it in japan: ""Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks. Satoimo can be deep fried and it is made into noodles with an appearance similar to udon. In Japanese cuisine, Sataimo is traditionally boiled in flavored dashi, or simmered for kenchin jiru, a type of hearty miso soup served with tofu and Shimeji mushrooms.."">
the indians call it "chamadumpa" -- here is a curry: http://www.sailusfood.com/2010/06/08/...
<mr. alka mentioned that taro root is used in sri lanka as a "stomach stabilizer." LOL -- that's all he'd authorize me to say. sounds like it might be like a "natural" >
from wiki. and this brings us full circle: """In Suriname the taro root is called aroei by the Indians and is commonly known as "chinese tayer". The variety known as 'eddoe' is called Chinese tayer. It is a popular cultivar among the marroon population in the interior, also because it is not very affected by high water levels. The variety 'dasheen' is not very common, although appreciated for its taste. This is commonly planted in swamps. The closely related Xanthosoma species is the base for the popular Surinamese dish pom.""""
….so….your pom is a species similar to taro root, though it is not taro root itself. (and i'm no botanist either, LOL).
did i mention that if you go to a caribbean market, you might want to ask for this: ""In areas with large Spanish and Portuguese speaking communities (especially from former island colonies like Puerto Rico, where it is called "malanga", Cuba, Dominican Republic, Azores, etc.) it is called ñame or inhame." -- (thanks wiki).
I havent made pom in ages. I'm in Los Angeles - did anybody manage to get proper pom tayer? What do I ask for? Xanthosoma or malanga? Also, grating this stuff is a bit of a PITA - I'm used to buying deep rozen bags of grated raw pomtayer in Suriname (/or the The Netherlands). Any pointers to finding this stuff in Los Angeles are greatly appreciated. Im toying with the idea of serving Surinamese food at the West LA Farmer's Market just for fun