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Metemgee, fried fish and gluten free duff in a black bowl on a white and pink napkin on a concrete background
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Guyanese Metemgee (metem/mettagee)

Guyanese metemgee brings together root vegetables in a creamy coconut milk broth. You will want to cozy up to a bowl of hot metemgee on days when you need some extra warmth and nutrition.
Course Soup
Cuisine Guyanese
Keyword ground provisions for metemgee, guyanese metemgee, guyanese metemgee duff, how to make guyanese metemgee, how to make metemgee, metemgee, metemgee duff, metemgee guyana, metemgee guyana recipe, metemgee ingredients, metemgee origin, metemgee recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 362kcal
Author Althea Brown

Equipment

  • Blender
  • Large Pot

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 grated frozen coconut or 1 can of coconut milk
  • 10 cups of water
  • 2 tbsp of coconut oil
  • 1 tsp 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 thick stew like broth.

Nutrition

Calories: 362kcal | Carbohydrates: 76g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 344mg | Potassium: 1076mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4653IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 1mg