Metemgee

Name: Metemgee
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Guyanese
Ingredients: 500ml coconut milk; 2 green plantains, sliced; 1 large cassava, peeled and cut; 2 eddoes, peeled and halved; 1 sweet potato, cubed; 1 cup flour for dumplings; 1 onion, diced; 3 cloves garlic, minced; 1 wiri wiri pepper, whole; 3 stalks scallion, chopped; 2 sprigs fresh thyme; Salt and black pepper; 500ml water

Metemgee (MET-em-gee)

Coconut Milk Vegetable Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 534 kcal

A hearty one-pot stew of ground provisions, plantain, and dumplings simmered in rich coconut milk with fresh herbs and hot pepper.

Nutrition & Info

Protein 12.0g

Carbs 72.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Equipment Needed

large heavy pot wooden spoon cutting board

Presentation Guide

Vessel: deep serving bowl

Garnishes: scallion, thyme

Accompaniments: pepper sauce, fried fish

Ingredients

500ml coconut milk
2 green plantains, sliced
1 large cassava, peeled and cut
2 eddoes, peeled and halved
1 sweet potato, cubed
1 cup flour for dumplings
1 onion, diced
3 cloves garlic, minced
1 wiri wiri pepper, whole
3 stalks scallion, chopped
2 sprigs fresh thyme
Salt and black pepper
500ml water

Instructions

1
Peel and cut all ground provisions into large chunks. Prepare dumplings by mixing flour with water and a pinch of salt, rolling into small cylinders.
2
Bring coconut milk and water to a boil in a large heavy pot. Add cassava and eddoes first as they take longest to cook.
3
After ten minutes add plantain and sweet potato. Place whole wiri wiri pepper on top without piercing.
4
Add dumplings, thyme, scallion, garlic, and onion. Cover and simmer thirty minutes until all provisions are tender.
5
Season with salt and pepper. The coconut milk should reduce to a thick, creamy sauce coating everything.
6
Serve hot in deep bowls, ladling plenty of the coconut sauce over the provisions and dumplings.

💡

Did You Know?

Metemgee is considered the ultimate comfort food in Guyana and every family claims their grandmother made the best version.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
cutting board

Garnishing

scallion, thyme

Accompaniments

pepper sauce, fried fish

The Story Behind Metemgee

Metemgee represents the fusion of Amerindian ground provision cooking with African coconut milk traditions. The dish dates back centuries to when indigenous peoples of the Guiana coast combined root vegetables in single-pot preparations. African slaves added coconut milk and dumplings, creating the rich, satisfying dish known today. It remains a centerpiece of Guyanese home cooking, especially on weekends when families gather.

🕐 Traditionally enjoyed weekend lunch or family gathering 📜 Origins: Amerindian and African heritage

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