Los tres ingredientes utilizados son: pollo, jugos de cítricos y pomtajer ([[Xanthosoma sagittifolium]]).
Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is 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 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 for Pom is: in a high dish, put sautéed chicken pieces between two layers of raw,
grated pomtajer which is mixed with citrus juice and a sauce made from oil and/or margarine, onions, tomatoes, salt, pepper and nutmeg. Bake the dish in an oven for at least one hour or until the Pom becomes golden brown. Once baked, Pom is cut into pieces and either served hot with rice and vegetables or cooled and placed between slices of bread in a sandwich or bread-roll.