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    "Home" » Instant Pot

    Guyanese Metemgee (metem/mettagee)

    Published: Jul 29, 2017 · Modified: Apr 27, 2022 by Althea Brown · This post may contain affiliate links · 19 Comments

    Jump to Recipe Print Recipe

    Guyanese Metemgee (metem/mettagee) is a thick soup or stew made with root vegetables cooked in a rich coconut milk broth. According to an article in the Stabroek Newspaper Metemgee (from the Twi metem = plantains or bananas; gye = to delight) is a meal prepared by boiling together various root vegetables with pieces of salted meat in coconut milk. This beloved dish was brought to Guyana by enslaved Africans and passed down through generations. 

    Metemgee, fried fish and gluten free duff in a black bowl on a white and pink napkin on a concrete background
    Jump to:
    • Why I love Metemgee?
    • Using the right coconut milk
    • What to do if you can't make your own coconut milk?
    • What Ground Provisions (Root vegetables) go into metemgee?
    • Preparing the Ground Provisions:
    • Making the broth for the metemgee
    • Adding duff to your metemgee
    • Is metemgee Whole30 Compatible?
    • How to serve metemgee
    • The Printable Guyanese Metemgee (metem/mettagee) Recipe:
    • Printable Recipe Card

    Why I love Metemgee?

    Metemgee is the definition of comfort food. It is one of my favorite dishes that my grandmother made when I was growing up and why I named my blog metemgee. This recipe took some time to perfect. Although I started my blog in 2013, I did not share my metemgee recipe until 2017 because I wanted to get it as close to perfect before sharing.

    This recipe takes right back to my childhood and days of visiting my grandmother in West Ruimveldt. My grandmother had the skill of cooking the coconut milk until the fat separated and curdled. This is a sign of great metemgee. I can finally do this with my stove top and instant pot method of making this dish. Click here for the instant pot recipe.

    Using the right coconut milk

    Fresh coconut milk is really the secret to good metemgee. The consistency of fresh coconut milk is thinner than canned coconut milk. When this milk is boiled to a reduction, the curdles separate and the coconut oil floats to the top of the broth. This is why the best metemgee has white coconut milk curdles. These little curdles is a tell tale sign of good metemgee. Click here to see my tips for finding a good dry (brown) coconut. 

    What to do if you can't make your own coconut milk?

    Don't have access to dried (brown) coconuts where you live? Can't make fresh coconut milk? Here are some alternatives that work really well with this recipe:

    1. Frozen shredded coconut: This is my second favorite option for coconut milk used in Guyanese recipes. Defrost the frozen coconut milk completely then add it to a blender with water, blend together then strain off the coconut milk. It is the closest thing to fresh coconut milk and works really well with this recipe. 
    2. Canned Coconut milk: You may use canned coconut milk, diluted with water in a 0.5:5 ratio. Use ½ cup of canned coconut milk (shaken well before opening) with 5 cups of water.

    What Ground Provisions (Root vegetables) go into metemgee?

    There is no right or wrong combination of ground provisions or root vegetables for metemgee. I love sweet yellow plantains, cassava (yuca), sweet potatoes and eddoes (malanga) in my metemgee but feel free to use any starchy root vegetable that you can access. 

    Preparing the Ground Provisions:

    Peeling ground provisions or root vegetables can be a tedious task, even with a vegetable peeler. Therefore, I love using a paring knife instead of a vegetable peeler for this task, especially when peeling cassava (yuca). Once I've peeled all of my root vegetables I cut them into uniform pieces to allow for even boiling. It takes longer for some root vegetables to cook  so I cook those first. For instant Cassavas need to be cooked first. To prevent the other vegetables from turning brown, I soak them in a water bath until I need to add them to the dish.

    Peeling Cassava with a paring knife. Simply create a slit in the peel with your knife, then slip the knife under the peel and all the way to the other opened end until the peel comes completely off. 

    Making the broth for the metemgee

    The rich coconut milk broth is what makes metemgee a stand out dish. To make the broth, I sauté onion and garlic in coconut oil which compliments the flavor of the coconut milk. Then I add fresh coconut milk. I season the broth and let it come to a roaring boil before adding my ground provision.

    Adding duff to your metemgee

    In Guyana we call steamed dumplings duff. Duff is a key component of metemgee. These fluffy steamed dumplings are a great addition to an already delicious dish. The buttery melt in your mouth texture of the duff when dipped in the coconut milk broth really feels like home to me. You can find my fail proof duff recipe here.

    Is metemgee Whole30 Compatible?

    Metemgee by itself is Whole30 compatible. Some of the garnishes used when serving metemgee may not be Whole30 compatible. While on round of whole30, I skip the duff and shallow fry my fish with a dusting of cassava flour instead of wheat flour. If you want to learn more about the Whole30 click here.

    How to serve metemgee

    Metemgee garnishes vary depending on where you live/d in Guyana. For instance, most Guyanese eat metemgee with fried fish and duff. Others have it with fried fish, duff and boiled egg. The addition of the boiled egg was introduced to me by my husband's family.

    Here are some items that are traditionally served with metemgee:

    • Duff (steamed dumplings): sometimes duff is made separately from the metemgee but it is almost always served together. Please click here for my duff recipe. 
    • Fish:  Fried fish is the most popular garnish for metemgee, but you can also serve it with steamed fish or salt fish
    • Boiled Eggs: A nice fluffly 8 minute boiled egg is my preference here but if you like a Jammy 6 minute boiled egg that would work well here too.
    • Steamed Okra/Ochro: Some people add steamed okra/ochro to their metemgee but I am not a fan of slimy okra. I love a crispy fried okra. 

    The Printable Guyanese Metemgee (metem/mettagee) Recipe:

    Printable Recipe Card

    Picture of Metemgee

    Guyanese Metemgee (metem/mettagee)

    Althea Brown
    A thick root vegetable soup (stew) in a rich coconut milk broth.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Soup
    Cuisine Guyanese
    Servings 8

    Ingredients
      

    • 2 cassavas yucas
    • 1 large sweet potato
    • 1 large yam
    • 2 ripe/yellow plantains
    • 1 yellow onion diced
    • 4 cloves of garlic finely chopped
    • 2 wiri wiri peppers
    • 5 sprigs of fresh thyme
    • 1 Whole coconut grated
    • Or
    • 1 cup of grated frozen coconut
    • Or
    • 1 can of coconut milk
    • 10 cups of water
    • 2 tablespoon of coconut oil
    • 1 teaspoon salt
    • A pinch of black pepper

    Instructions
     

    • Warm coconut oil on medium heat, in a large pot. Then add the onions and garlic and cook until soft but not brown.
    • If using fresh coconut, add grated coconut and 5 cups of water to a blender and blend for about a minute. Then pour over a fine sieve to strain off the pulp
    • Next add the coconut milk and remaining 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 are fork tender.

    If not on Whole30 and adding duff

    • 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!

    Notes

    1. Cooking time may vary depending on how long it takes for your cassava to cook to the correct tenderness.
    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.
    Tried this recipe?Let us know how it was!
    « Guyanese Duff (Steamed Dumplings)
    Chicken and Potato Stew {with Whole30 Option} »

    Reader Interactions

    Comments

    1. Tina s. says

      July 29, 2017 at 1:57 pm

      YassSss Welcome back!

      Omgee meTemgee great first recipe - cant wait for more esp on the evEryday dinner And baKed goods side (aka stew cHicken/pine Tart)

      Reply
      • Althea Brown says

        July 30, 2017 at 5:11 am

        Thank you. Thank you. More recipes coming. Pine tart is on the site but stew chicken is coming soon.

        Reply
        • Sandie Anderson says

          August 07, 2021 at 1:47 pm

          5 stars
          Thank you so much. My daughter, her partner and I enjoyed making the metemgee together. It was so delicious. Best was her aunt, my sister also loved it, as like you, we are both from Guyana and grew up eating metemgee.

          Reply
          • Althea Brown says

            August 18, 2021 at 8:38 am

            Thank you so much

            Reply
    2. Deslyn says

      July 29, 2017 at 4:02 pm

      3 stars
      Welcome back!

      Let the fun begin!

      Reply
      • Althea Brown says

        July 30, 2017 at 5:11 am

        Thank you dear.

        Reply
    3. Deborah says

      July 30, 2017 at 3:15 am

      So glad you are back. I have tried many of your past recipes. It is because of you that i know to Prepare so many guyanese dishes

      Reply
      • Althea Brown says

        July 30, 2017 at 5:11 am

        Thank you so much for your support.

        Reply
    4. John says

      July 28, 2018 at 3:40 pm

      you left out the salt fish or fried fish Metemgee need to have that slight fish taste to it otherwise it just soup.

      Reply
    5. dre says

      November 12, 2018 at 6:16 pm

      5 stars
      Reminds me of small days. THANKS.

      Reply
      • Althea Brown says

        November 12, 2018 at 7:19 pm

        You’re welcome!

        Reply
    6. Winston EVERTON BLENDER says

      January 31, 2020 at 7:17 am

      5 stars
      DI ting sweet!

      Reply
      • Althea Brown says

        January 31, 2020 at 2:17 pm

        ❤️❤️❤️

        Reply
    7. Medsides says

      May 24, 2020 at 11:16 am

      In a large stock pot, heat oil. Add onion, thyme and pepper and saute for 2-3 minutes, Add coconut milk, water, salt fish, green seasoning and bring to a boil. Break salt fish into chunks and add to pot. Add cassava, sweet potato, eddoe to the pot then add plantains on top and cook for 20 minutes.

      Reply
    8. Delmar Salano says

      August 01, 2020 at 3:55 am

      Awesome 🙂

      Reply
    9. Deborah says

      November 22, 2020 at 6:35 pm

      3 stars
      Hello Mrs. Brown,
      I made this today and except for the hot pepper it was bland. What else could I have added for flavor. I used can coconut milk and 5 cups of water? First time making this soup/stew. I live in South Louisiana.

      Reply
      • Althea Brown says

        November 22, 2020 at 7:09 pm

        I’m sorry that it tasted bland. The flavor of the coconut milk, thyme, plus the onion and garlic is usually all that’s needed for this soup/stew. My only suggestion is maybe you needed a bit more salt. It’s meant to be predominantly coconut flavored with the sweetness from the root vegetables balancing out that. What root vegetables did you use?

        Reply

    Trackbacks

    1. Conkie - Metemgee says:
      August 1, 2020 at 10:42 am

      […] metemgee […]

      Reply
    2. Duff (Guyanese Steamed Dumplings) with Gluten Free Option - Metemgee says:
      August 5, 2021 at 10:58 am

      […] size of mini baguettes he called those “tiger”! For many Guyanese Duff is a staple in metemgee and soups. It is pretty simple to make and the best way I can describe them is that they are the […]

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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