Metemgee

Name: Metemgee
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: Guyana
Ingredients: 1.5 lb cassava, peeled and chunked; 1 lb sweet potato, peeled and chunked; 1 lb eddo or yam, chunked; 2 green plantains, sliced; 4 cups coconut milk; 1 lb salt fish or smoked fish; 8 flour and water dumplings; 1 onion; 3 cloves garlic; Thyme and salt, to taste

8 servings30 min prep50 min cookEasy Guyana

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The Story Behind It

The Tale of Metemgee

Metemgee, a coconut-milk-based stew of root vegetables like cassava, plantain, and eddo with dumplings, reflects Guyana's Afro-Caribbean culinary heritage, drawing on cooking techniques carried by enslaved West Africans and later adapted with Caribbean and Indigenous ingredients. It's a beloved one-pot comfort dish still central to Guyanese home cooking.

Ingredients

Scale:· 8 servings

1.5 lb cassava, peeled and chunked
1 lb sweet potato, peeled and chunked
1 lb eddo or yam, chunked
2 green plantains, sliced
4 cups coconut milk
1 lb salt fish or smoked fish
8 flour and water dumplings
1 onion
3 cloves garlic
Thyme and salt, to taste

Instructions

1Soak the salt fish to reduce saltiness, then simmer until tender and flake, removing bones.
2Combine the coconut milk with an equal amount of water in a large pot, add the onion, garlic, and thyme, and bring to a simmer.
3Add the cassava, sweet potato, and eddo or yam, and cook 20 minutes.
4Add the plantain and dumplings, and cook 15 more minutes until all the vegetables are tender and the dumplings are cooked through.
5Fold in the flaked fish and warm through.
6Season with salt and serve hot in bowls.

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