I’m a Guyanese girl trapped in an American life in the Rockies. I live in Denver, Colorado. Moved here almost 2 years ago from New York and have been trying to recreate all my childhood foods, mostly from memory, but sometimes by referring to my What’s cooking in Guyana (cook book) and whatever online Caribbean recipes I can find. I’m often a lazy cook. Which means I want to get in the kitchen and get out as quickly as I can, but on a good day you can catch me cooking up goodies for hours – one dish after another. I know good Guyanese food when I taste it and will sometimes let you know what’s missing from your dish (in a nice way of course). I have great ideas for this blog and hope I can stick with it. This about me is a work-in-progress. It might change or it may very well stay the same. Stay tuned.


Update: 4/7/2013

It just occurred to me, that I should add a little bit about why my blog is called metemgee (met-tem-g).

I was struggling with what to call the blog for some time… Altee’s kitchen, home chefs, home cooks, this Guyanese girl cooks… when a good friend suggested I name it something uniquely Guyanese and even suggested metemgee. At first I was a bit taken back and thought, this person must be joking, I’m not calling my blog that. Then the more I thought about it, the more it made sense. You see metemgee, is a hearty soup, made with root vegetables (ground provision, if you’re Guyanese), corn and duff (a thick dumpling made with yeast, flour, butter and sugar) in a coconut milk broth. This dish is mainly vegetarian but is often served with steamed or fried fish and sometimes boiled eggs. For me this is the definition of comfort food. I don’t know any Guyanese person who has never had metemgee and I don’t know any who doesn’t like it. It’s a mixture of all the things I love about Guyanese cooking – good hearty provisions, and a champion broth that is lick-your-bowl good.

So there, that’s why I went with it. I wanted my blog to be lick-your-bowl good, hearty, satisfying and like a good bowl of comfort food, I wanted it to leave you feeling full!

Why don’t I have a recipe for metemgee on my blog, you ask? Honestly, I haven’t had success with getting my metemgee to taste as good as my dad’s. Until then, I will hold off on the recipe. I know, it’s tough having a blog called metemgee without actually posting a metemgee recipe, but it will come in due time.

That’s all for now. Until I think of something else to share.

Happy Cooking and Baking!

73 thoughts on “About

  1. Yoyo says:

    Altee I think because we grew up in C/ville we have developed similar traits! I love love love good Guyanese food and miss it too and I take every opportunity I get to buy some . You are bolder than I am. I am happy to leave the kitchen fast too, love experimenting with spices and foods but I prefer ‘not to’ learn to cook some Guyanese dishes myself (way too time consuming). You also took a brave step to start this blog and I am proud of you! Carry on smartly good luck with your future TV show or book lol!! Yum

  2. Rowana says:

    I’m ready to start cooking, glad you posted a fish recipe because I need to start eating fish. Yea I know, a guyanese that don’t eat fish. Thanks Love!!!

  3. kwesi says:

    i’ll be looking 4ward to sum interesting tips n recipes

  4. Vitri says:

    More reasons for me to cook! Keep it up Ms. Altee!

  5. Tirtsah says:

    Beautiful photos and stepby stp instructures. I am part Guyanese and would like to recature som of the dishes of my maternal heritage!

  6. Andy says:

    I just found your blog through YouTube and and wish you the best! I do hope you keep posting. Of course I’m going to recommend it to all my Guyanese friends and family (and others). Love the recipes and the pics.

  7. Anisia says:

    Altee, I love, love, love all the recipes you’ve posted. I think I mentioned this to you before but it’s so nice to have actual measurements for these dishes we all so love and grew up on. When ever we ask an older person back home who is usually a pro they tell us a butter cup of this and a pinch of this and salt to taste πŸ™‚ Please keep your post going and these yummy traditional foods alive.

    • Metemgee says:

      Girl when I was taught these dishes that’s exactly how to they were taught to me. Can you imagine that when my mom taught me how to make roti she said 2 handfuls of flour equals 1 roti! And don’t ask how she measured the baking powder. Imagine if I put that on the blog!

  8. Melissa says:

    Hello and good morning, I just discovered your blog and fell in love with it. I’m going to try your fudge recipe when I get home.
    Do you have a recipe for chicken foot sous?

    • Metemgee says:

      Hi there, did you make the fudge? How did it come out?
      I love chicken foot souse, but haven’t made it in a long, long time. If I find chicken foot at the Asian market, I’ll make it and post my recipe, which is actually my dad’s recipe and is pretty amazing.

  9. Tirtsah says:

    Your step by step visual instructions will help me learn lessons I missed from my grandmother. Your blog makes me happy!

  10. Ahyodha says:

    God bless your soul for sharing your recipes! I love the details and I am going to start trying them. I live in Cleveland, Ohio so I don’t get too much Guyanese food unless my mom visits. I know my wife will also love these as she loves to try new recipes.
    Many thanks for sharing your love of Guyanese food with all of us!

  11. kevinorin says:

    Stumbled upon this site looking or a “chicken foot” recipe. Great stuff, keep it up and let me know if you need help with the website.

  12. Marina says:

    Great to see some guyanese cooking in Denver. I am a guyanese too living in Denver and love cooking the lovely guyanese dishes as well.

  13. Carmen says:

    Love ur recipes..I jus trident ur bok Chou with teriyaki sauce,it was delicious thank u.good luck

  14. Childhood delicious food’s, do bring Guyana to all over here!

  15. casino implosion says:

    Hello! I’m a (non-West Indian) New Yorker who loves Indo-West Indian cooking.

    I found your blog via youtube, watching your roti video, which is the best, clearest one I’ve seen on the internet (and I’ve watched a lot of them, because I was obsessed with making roti as good as Annie’s Roti on Rockaway Boulevard).

    I’ve made some version of most of these recipes, but you do things differently and I’ll be trying your versions asap.

    Unfortunately, I lack a Guyanese grandmother to teach me all this stuff, so it’s blogs and videos or nothing. Can’t wait to get started on these recipes.

    • Metemgee says:

      Thank you for your kind words. I hope you try my method and let me know how it comes out. Other roti virgins have had great success following my video just remember to take your time. Making roti cannot be rushed. Thanks for taking the time to check my blog out and stay tuned for more recipes and videos.

  16. Deborah says:

    Liked your chicken foot recipe. I use spit pea flour, or ground split peas which was previously soaked then blended. I also add lots of garlic to my mixture. So I would say equal proportions of split pea to flour mixture. I also have a Guyanese neighbour who showed me a cool kitchen tool she found in an indian store. It is somewhat like a cookie pump, except it has a plate with tiny perforations which allows the mixture to come out like noodles into the hot oil, in that way it cuts down the cooking time. If I can locate this tool, will let you know. By the way, I’m Guyanese living in Brampton.

  17. suze says:

    The other day I was feeling for guyanese roti the one that brings back childhood memories and I stumbled on your site. It was a joy to see familiar home phrases and a true Guyanese food site. Tried your paratha roti recipe it came out perfect. Thank you for making my day.

    Can you make “Cheese roll” lol

    Guyanese ” Linden” girl living Dubai, UAE.

  18. Ittira J says:

    I represent the Media/net Publisher Partnerships group and am interested in advertising on your website, metemgee.com.
    I have reviewed your site and have identified a few opportunities that we would be interested in.
    Please let me know if you are interested and I will send you more details.
    Look forward to hearing from you soon.

  19. Kali says:

    Thank you for the pine tart recipe. I added a pinch of ground cloves and ginger to the filling, it was delicious. Also used the pastry crust to make cherry turnovers, love your blog, keep it up. thanks again.

  20. Errol says:

    Altee, You need to put up that pepperpot recipe on the blog.

  21. Jasmin says:

    I was looking for the recipe for “Shine Rice”, would be nice if someone can post it up. Just a suggestion.

    • Metemgee says:

      No joke for shine rice, follow the recipe for cook up, just don’t put any peas or meat or tomatoes and just add green onions. It’s basically, seasoning, rice and coconut milk. Struggle food. Lol. But so delicious.

  22. Andrea Delph-Prince says:

    Thank you, thank you, I was looking for a Guyana fudge recipe, my husband has a sweet tooth a mile wide and all my previous attempts as a child did not work out too well but yours looks easy to follow.

  23. Travis Fenty says:

    Eh eh! lol…your site is awesome. It brings back so many memories and traditions my family still share till this day. Question…do you have recipes for Garlic Pork, Souse, Pone, Black Cake, White Pudding and Hatchar?

  24. I know how challenging it can be to incorporate a blog into the already busy life of being a daughter, wife, mother and all the other many hats our gender wears on any given day; so I had to take a moment to say thank you.

    Thank you, for your detailed Youtube videos and the informative information on your blog. Your explicit steps show your compassion (for those of us navigating new recipes) and your love and passion for GOOD food. Each recipe and post is nourishment not only for our bodies but our souls as well. Helping us to reconnect to the feel good food of old and thereby ministering to the child in each of us yearning for a taste of “home.”

    Please know that both your sites are a blessing to those of us who no longer have (or never had) a Mater, or Auntie to guide our hands in the kitchen.
    I hope you realize the value and impact of what you do.

    Again, I say Thank You and May God Continue to Bless You as you have blessed your readers!

  25. Loretta says:

    Hi Altee, where can I find that cookbook What’s cooking in Guyana?

  26. J. says:

    I’m a white boy married to a Guyanese woman who is wonderful in more ways that I can mention, but who does not cook. That falls to me. And your blog has been a life-saver. I made your pepper pot and she got teary-eyed. “Just like mamma used to make…”

    Thank you. If you ever publish a cook book, I’ll buy it.

    And if you ever come to WA… There are, like, 7 Caribbean people here, and “dey all be Bajans…” So you could double the Guyanese population just by crossing the state line.

  27. Kirk says:

    Been checking this out since last year, finally read this section. I’m in the front range too, didn’t know that there were other Guyanese out here as well but shouldn’t be surprised.

    • Metemgee says:

      There are quite a few Guyanese and Caribbean folks in Colorado, particularly Denver and Colo Springs.

      • Kirk says:

        Got to make black cake this year and maybe a few extra pans. Done with a mixer these days instead of being the designated creamer as a kid, in addition to picking the five finger and cashew, making and grinding the fruit. Ah, memories . . . .

  28. Lorna says:

    I wasn’t of several Guyanese living I Denver, Colorado. I would love to get/keep in touch with you. I live in a little city in Wyoming and travel to Denver quite a bit

  29. Joy Elliot says:

    Hi I Recently Like Recently Just Moved To Colorado Well Colorado Springs. I’m also Guyanese and I can’t deal already. It’s been less than a week and I can’t find the correct seasonings ! I’m craving home cooked foods and I need cassereep and peppers oh gosh. I’m just venting but I really need proper seasoning

  30. Kirk says:

    I’m in Guyana right now. I can bring back cassareep. Going to pick up three types of pepper sauce now. Let me know in the next two hours so I can make it to the supermarket before they close.

  31. Kirk says:

    Forgot to mention. Coming back to Denver tomorrow night. I will get the cassareep anyway, just in case. Let me know.

  32. Kirk says:

    Don’t have time. Leave early in the morning. In Linden at the moment.

  33. I love your recipes. They are so clear and easy to follow. do you have a recipe for metagee or provision?

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