Pom

Prepare the Meat

In a large pot, heat the vegetable oil over medium-high heat.

Add the chicken and pork pieces, browning them on all sides. Remove and set aside.

Cook the Aromatics

In the same pot, add the finely chopped onions and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Stir in the chopped tomatoes and bell pepper. Cook for about 5 minutes until the vegetables are softened.

Add Tomato Paste and Spices

Stir in the tomato paste, soy sauce, lemon juice, ground allspice, and ground black pepper.

Add the browned chicken and pork back to the pot, mixing well to coat with the spices.

Pour in the chicken broth and bring the mixture to a simmer. Cook for about 20-25 minutes until the meat is tender and the flavors are well combined.

Prepare the Pompayer Mixture

In a large bowl, combine the grated pomtayer (or cassava) with the orange juice, brown sugar, melted butter, raisins (if using), and chopped celery. Mix well.

Assemble the Pom

Preheat the oven to 350°F (175°C).

In a large baking dish, spread half of the pomtayer mixture evenly on the bottom.

Layer the cooked meat mixture on top of the pomtayer.

Cover the meat with the remaining pomtayer mixture, spreading it out evenly.

If using, place the sliced hard-boiled eggs on top.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours.

Remove the foil during the last 30 minutes of baking to allow the top to brown and become crispy.

Serve

Allow the pom to cool slightly before serving. Cut into squares and serve warm.