Guyanese Metemgee (metem/mettagee)

Close-up of a full plate of metem with mashed root vegetables, a whole dumpling, fried fish, and two halved boiled eggs on a floral napkin.

Guyanese Metemgee (metem/mettagee)

Guyanese metemgee is a simple dish with West African influences. It is one that you will want to take your time with. From sourcing the right ingredients, to prep ahead and taking time with each step it is well worth the effort.

Course Soup

Cuisine Guyanese

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 317kcal

Author Althea Brown

Equipment

Blender
Large Pot

Ingredients

2 cassavas
1 Japanese sweet potato
1 Yam
2 plantains (yellow/ripe)
3 Whole coconuts (grated)
12 cups water
1 yellow onion (diced)
5 cloves garlic (finely chopped)
4 scallions (thinly sliced)
5 springs fresh thyme
2 wiri wiri peppers
1 tsp salt
1/4 tsp A pinch of black pepper

Instructions

Peel and cut all of the ground provisions (root veggies) into 2 inch pieces. Rinse, place in a water bath and set aside.
Make the dough for the duff (if using) so that it can rest while you complete the steps for the metemgee. See notes for the duff recipe.
Add your grated coconut to a blender along with the water and blend until smooth. Then separate the coconut milk from the husk, by pouring the blended mixture over a wire mesh strainer set over a large bowl. Work in batches if needed.
To a large and deep pot add the coconut milk, onions and garlic. Then add the pot to high heat and bring up to a boil. Once the coconut milk is boiling add the cassava and the salt and stir to combine. Continue to boil uncovered for 10 minutes (stirring occasionally) or until the cassava is bit tender but not fully cooked (al dente)
Then add the remaining ground provisions (except for the yellow plantains), stir to combine and continue to cook at high heat for 5 minutes.
Add the plantains and the duff (if using). Place the duff on top of the ground provision so that it is not completely submerged in the broth. Cover, then reduce the heat to medium-low and continue to cook for 15 minutes.
After 15 minutes. You may remove the duff from the pot and set aside in a serving dish. Then check the tenderness of the root veggies ensuring that they are all fork tender. At this point the broth should be thick and creamy with visible curdles.
Serve your metemgee with fried fish, duff and a boiled egg if you like.

Notes

The duff recipe can be found here.
Adding fried fish to your metemgee, use this recipe.
Metemgee broth is thick and creamy, don't be afraid to let the broth cook down.
Do not open the pot once you add the duff, until after it's fully cooked. The change in pressure will cause the duff to "fall" making it dense and chewy.

Nutrition