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4.2 from 5 votes

Guyanese Metemgee (metem/mettagee)

A thick root vegetable soup (stew) in a rich coconut milk broth.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Soup
Cuisine: Guyanese
Servings: 8
Author: Althea Brown


  • 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


  • 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!


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.