Experience the rich tapestry of flavors with Metemgee, a unique and comforting Guyanese dish that captures the essence of Caribbean cuisine.
This one-pot wonder blends succulent meats, such as chicken or pork, with an assortment of root vegetables like cassava, yams, and green plantains, all simmered in creamy coconut milk. The result? A harmonious medley of tastes and textures that embody the warmth of home-cooked comfort.
Metemgee’s preparation is a celebration of tradition, bringing families and friends together over a dish that’s both familiar and excitingly different. Embark on a culinary journey that paints a vivid picture of Guyana’s diverse heritage while treating your taste buds to a symphony of satisfying flavors.
Ingredients
- 2 cups of cassava, peeled and grated
- 2 cups of green plantains, peeled and chopped
- 2 cups of yams, peeled and diced
- 1 cup of pumpkin, peeled and cubed
- 1 cup of okra, trimmed and sliced
- 1 lb of meat (chicken, beef, or pork), cubed
- 1 cup of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 scallion, chopped
- 1 tablespoon of thyme leaves
- 1 scotch bonnet pepper, whole (optional for heat)
- Salt and pepper to taste
Instructions
- In a large pot, combine the cubed meat, onion, garlic, scallion, thyme, and scotch bonnet pepper.
- Cook over medium heat until the meat is evenly browned on all sides.
- Add coconut milk to the pot, along with enough water to cover the ingredients.
- Add the cassava, green plantains, yams, pumpkin, and okra to the pot.
- Stir well to combine, and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the vegetables are tender and the flavors meld together.
- Season with salt and pepper to taste, and remove the scotch bonnet pepper if you prefer less heat.
- Serve hot and enjoy the rich and comforting flavors of Metemgee.
How to Store Metemgee
- Refrigerating Metemgee: Place any leftover Metemgee in an airtight container, and store it in the refrigerator for up to 3 days.
- Freezing Metemgee: Portion out cooled Metemgee into airtight freezer-safe containers, leaving some space for expansion. Label and date the containers before freezing for up to 3 months.
How to Reheat Metemgee
- In Oven: Preheat oven to 350°F (175°C). Transfer Metemgee to an oven-safe dish, cover with foil, and reheat for about 20-25 minutes or until heated through.
- In Microwave: Place Metemgee in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and reheat in 1-minute intervals, stirring in between, until thoroughly heated.
- On Stove: Gently reheat Metemgee in a pot over low-medium heat, stirring occasionally, until warmed to your liking. Add a splash of water or coconut milk to prevent sticking, if needed.
What To Serve With Metemgee
- Fried Bakes: These fluffy and fried bread rolls are perfect for sopping up the delicious gravy of Metemgee.
- Coconut Chutney: A refreshing chutney made with grated coconut, herbs, and spices that balances the richness of the dish.
- Mango Achar: A tangy mango pickle that adds a burst of flavor to the meal.
- Pepperpot: Another Guyanese classic, this spicy and savory stew pairs wonderfully with Metemgee.
- Avocado Salad: A simple salad of avocado, tomato, and onion that provides a fresh contrast to the hearty dish.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of diverse ingredients creates a symphony of flavors in every bite.
- Cultural Experience: Metemgee offers a taste of Guyanese culture and tradition.
- One-Pot Wonder: Easy preparation and minimal cleanup make it perfect for busy days.
- Comfort Food: The warm and hearty nature of the dish provides ultimate comfort.
FAQs
What is Metemgee?
Metemgee is a traditional Guyanese dish, known for its combination of root vegetables, meat, and coconut milk. It’s a flavorful one-pot meal that reflects the cultural diversity of Guyana.
How spicy is Metemgee?
The level of spiciness can vary based on your preference. A whole scotch bonnet pepper is often added for heat, but you can adjust or omit it to suit your taste.
What makes Metemgee special?
Metemgee’s unique combination of flavors, blending indigenous ingredients with cultural influences, makes it a dish that encapsulates the heart and soul of Guyanese cooking.
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Metemgee Recipe
Ingredients
- 2 cups of cassava, peeled and grated
- 2 cups of green plantains, peeled and chopped
- 2 cups of yams, peeled and diced
- 1 cup of pumpkin, peeled and cubed
- 1 cup of okra, trimmed and sliced
- 1 lb of meat (chicken, beef, or pork), cubed
- 1 cup of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 scallion, chopped
- 1 tablespoon of thyme leaves
- 1 scotch bonnet pepper, whole (optional for heat)
- Salt and pepper to taste
Instructions
- In a large pot, combine the cubed meat, onion, garlic, scallion, thyme, and scotch bonnet pepper.
- Cook over medium heat until the meat is evenly browned on all sides.
- Add coconut milk to the pot, along with enough water to cover the ingredients.
- Add the cassava, green plantains, yams, pumpkin, and okra to the pot.
- Stir well to combine, and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the vegetables are tender and the flavors meld together.
- Season with salt and pepper to taste, and remove the scotch bonnet pepper if you prefer less heat.
- Serve hot and enjoy the rich and comforting flavors of Metemgee.
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