Metemgee — Print Recipe — The Culinary Codex

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

Ingredients

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.