I’m BACK! And what better way to start blogging again than with the number one requested recipe? This recipe is one I’ve watched my dad make all my life. It is very close to my heart. Metemgee is in my top 10 favorite foods of all time. And why not? It’s loaded with carbs (but the best kind), in a delicious coconut milk broth. If y’all not making metem this Sunday shame on you!
For this recipe I am using 2 cassavas, 1 large sweet potato, 1 large yam, 2 ripe/yellow plantains, 1 diced yellow onion, 4 cloves of garlic finely chopped, 2 wiri wiri pepper, a few springs of fresh thyme, 1 can of coconut milk, 10 cups of water, 2 tablespoons of coconut oil and salt and pepper to taste.
When I make metemgee, I make the broth first, then I cook all the provision in the broth, then add the duff at the end.
To make the broth, I start by warming 2 tbsp of coconut oil on medium heat, in a large pot. When using coconut oil, medium or low heat is best as the oil has a low smoke point and will start to smoke if the pot is too hot. Of course you can use any oil you choose, but I like to use coconut oil because it enriches the flavor of the broth.
Once the oil is warm, I add the diced onions and garlic and cook until soft but not brown. Next I add the can of coconut milk and 10 cups of water, followed by the thyme, wiri-wiri peppers, 1 tsp of salt and a pinch of black-pepper. I use an iodized sea-salt, so 1 tsp is all I need for this dish, but you can increase or decrease the amount of salt you use based on your taste. Bring the broth up to a boil and let it cook for about 10 minutes before adding anything else.
The first of my root veggies or ground provision to be added to the broth is always the cassava (yuca) because it can take a long time to cook to the right tenderness. Above I show you how to peel cassava (for those new at this). Simply create a slit in the peel with your knife, then slip the knife under the peel and all the way to the other open end until the peel comes completely off. Once you get the hang of it, it’s pretty easy. When you’re done peeling all the vegetables give them a quick rinse in some cool water. If you are prepping before you start cooking, a good tip to keep your root veggies from turning brown, is to soak them in some water
If you are adding duff to your metemgee, this is a good time to mix the dough for your duff (click here for the recipe).
When the cassava is soft enough the cut it with a fork, but not mushy add the other provisions to the pot and let boil until all the root vegetables are tender.
If the cassava requires a lengthy boiling time to get it to the right tenderness, you may need to add a few more cups of water, but be stingy with the amount of water you add to the dish. The broth at the end should be really thick and creamy.
At this point I do a little taste test, if all of the provisions are tender but not mushy and the broth is getting thick then add the duff and let them cook for about 15 minutes. After 15 minutes remove the duff from the metemgee and set aside. I taste the broth again and give the provisions one final tenderness check with my fork. At this point I may add a few fresh thyme leaves and a pinch of salt if needed, then remove the metemgee from the heat.
How metemgee is served varies depending on what part of Guyana you are from. Most Guyanese people eat metemgee with fried fish and duff and others have it with fried fish, boiled eggs and duff. I like to eat mine with nothing added so that I can enjoy every bite of the brothy goodness. I don’t need the added distractions. My husbands loves his metemgee with lots of “obstacles”, as he says, and he definitely cuts open one of the wiri-wiri peppers in his bowl for added heat. Whatever your preference, make some metemgee this weekend and enjoy it with your family!
- 2 cassavas (yucas)
- 1 large sweet potato
- 1 large yam
- 2 ripe/yellow plantains
- 1yellow onion, diced
- 4 cloves of garlic, finely chopped
- 2 wiri wiri peppers
- about 5 sprigs of fresh thyme
- 1 can of coconut milk
- 10 cups of water
- 2 tbsp of coconut oil
- 1 tsp salt
- A pinch of black pepper
- Warm coconut oil on medium heat, in a large pot. Then add the onions and garlic and cook until soft but not brown.
- Next add the can of coconut milk and 10 cups of water, followed by the thyme, wiri-wiri peppers, salt and a pinch of black-pepper.
- Bring the broth to a boil and let it cook for about 10 minutes.
- Then, add the cassava and boil on high heat until the cassava is cooked and tender.
- Add remaining vegetables and continue to cook until vegetables can be easily pierced with a fork.
- Add duff to the pot, cover and let steam on medium heat for 15 minutes.
- Remove duff from the pot and set aside.
- Remove metemgee from the heat, then add few fresh thyme leaves for garnish if needed.
- Add your trimmings (fried fish, boiled eggs or duff) to your metemgee and enjoy
2. Be very stingy with the amount of water you add to metemgee. It is not meant to be a thin broth but a very think stew like broth.