Metemgee

Introduction to Metemgee

Metemgee is a traditional Guyanese stew known for its rich and hearty flavors. It embodies the fusion of African and indigenous Guyanese culinary traditions. The dish, typically enjoyed as a comforting meal, is known for its various root vegetables cooked in a coconut milk base, and often includes dumplings and meats like saltfish or beef. This recipe will guide you through the steps to create an authentic pot of Metemgee, capturing the soul of Guyanese cuisine.

Ingredients

• Coconut oil - 2 tablespoons
• Onion, chopped - 1 large
• Garlic cloves, minced - 3
• Thyme - 1 teaspoon, dried
• Saltfish - 1 lb, soaked and flaked
• Coconut milk - 2 cups
• Water - 2 cups
• Cassava, peeled and cut - 2 medium
• Yam, peeled and cubed - 1 large
• Sweet potato, peeled and cubed - 1 large
• Plantain, peeled and sliced - 1 ripe
• Dumplings - prepared separately
• Scotch bonnet pepper - 1 whole
• Salt - to taste
• Black pepper - to taste
• Green seasoning - 2 tablespoons

Instructions

Preparation of Ingredients

Begin by preparing your saltfish. Rinse the fish to remove excess salt and soak it in water overnight. This helps in softening the fish and removing additional salt content. Once ready, flake the fish into small pieces and set aside.

Peel and chop the root vegetables: cassava, yam, and sweet potato. Slice the plantain. Ensure all pieces are evenly sized for uniform cooking.

Cooking Process

Step 1: Sauté Aromatics

Heat coconut oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic, ensuring they do not burn.

Step 2: Add Fish and Seasonings

Add the flaked saltfish to the pot along with thyme and green seasoning. Stir everything together and let it cook for about 5 minutes, allowing the flavors to meld.

Step 3: Combine Liquids and Vegetables

Pour in the coconut milk and water. Stir well to combine the flavors. Add the chopped cassava, yam, sweet potato, and plantain into the pot along with the whole Scotch bonnet pepper. This pepper adds flavor but remove before serving to control spice level.

Step 4: Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer, stirring occasionally. This slow cooking ensures that the root vegetables and flavors blend perfectly. Use a cooking timer set to approximately 45 minutes, or until the vegetables are fork-tender.

Step 5: Add Dumplings

Incorporate the prepared dumplings into the pot during the last 15 minutes of cooking. This allows them to soak up the rich broth and add a satisfying chewiness to the dish.

Final Touches and Serving

Before serving, taste the stew and adjust seasoning with salt and black pepper as needed. Remove and discard the Scotch bonnet pepper if left in for flavoring.

Metemgee is best served warm, enjoyed alongside steamed rice or alone as a hearty stew. The creamy base and wholesome ingredients make it not just a nourishing meal but a comforting experience reminiscent of Guyanese heritage.