Guyanese Metemgee is a traditional Guyanese recipe for a classic hearty stew of mixed root vegetables and chillies in a fresh coconut milk base. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyanese Metemgee.
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The Metemgie, metem, mettagee or Metemgee consists of a thick soup or stew made with coconut, cassava, sweet potato, yam and plantains. This is a vegetarian version that can be served as an accompaniment. In some versions smoked meat and/or fish are also added.
Ingredients:
2 cassavas (yucas) tubers, peeled and chopped
1 large sweet potato, peeled and chopped
1 large yam, peeled and chopped
2 ripe/yellow plantains, peeled and sliced
1 yellow onion, diced
4 garlic cloves, finely chopped
2 wiri wiri chillies
5 sprigs of fresh thyme, chopped
1 Whole coconut, flesh extracted and grated (or grated frozen coconut or 400ml tin of coconut milk)
2.5l of water
2 tbsp of coconut oil
1 tsp salt
pinch of freshly-ground black pepper
Method:
Place a large pan over medium heat. Add the coconut oil and use to fry the onions and garlic for about 4 minutes, until softened but not browned.
If using fresh coconut, add grated coconut and 1.25ml of water to a blender and blend for about a minute. Then pour through a fine-meshed sieve to strain off the pulp.
Now add the coconut milk and remaining water, followed by the thyme, wiri-wiri peppers, salt and a pinch of black-pepper.
Bring the mixture to a boil and let it cook for about 10 minutes.
At this point add the cassava and boil over high heat until the cassava is cooked and tender.
Add all the remaining vegetables and continue to cook until vegetables are fork tender.
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