Guyanese Metemgee

Metemgee is a hearty Guyanese one-pot meal built from coconut milk, ground provisions, vegetables, and flour duff.

The roots start first, then plantain, okra, squash, and dumplings simmer gently in the seasoned coconut broth.

Cut the roots into different sizes according to density so everything becomes tender at the same time.

Serving Suggestions

Serve in deep bowls with pepper sauce and lime wedges at the table.

Recipe Notes

Pumpkin and root choices vary by household; keep cassava and plantain for the dish’s grounding texture.

Guyanese Metemgee

A Guyanese coconut stew with cassava, sweet potato, plantain, okra, pumpkin, and hand-rolled flour duff.

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Prep Time 35 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Guyanese

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Coconut Stew

• 2 tbsp neutral oil
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 4 sprigs fresh thyme
• 27 oz full-fat coconut milk
• 3 cups water
• 1 lb cassava peeled and cut into irregular chunks
• 1 lb sweet potato peeled and cut into irregular chunks
• 2 large green plantains peeled and cut into chunks
• 8 oz okra trimmed and halved
• 1 lb calabaza or butternut squash cut into chunks
• 2 tsp fine salt divided
• 1 tsp ground black pepper

Flour Duff

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup water plus a little more if needed

Equipment

• Large Dutch oven
• Mixing bowl
• Chef’s knife
• Wooden spoon

Method

 

Start the Stew:

1. Heat oil in a Dutch oven and cook onion for 5 minutes. Add garlic and thyme for 1 minute. Stir in coconut milk, water, half the salt, and pepper.
2. Add cassava and sweet potato, bring to a gentle simmer, cover partly, and cook for 15 minutes.

Make the Duff:

1. Mix flour, baking powder, and duff salt. Add water gradually and knead briefly into a soft dough. Divide into 8 uneven pieces and roll each into a tapered dumpling.

Finish:

1. Add plantain, okra, and squash to the pot. Lay duff on top, cover, and simmer gently for 20 to 25 minutes, until roots and dumplings are cooked through.
2. Remove thyme stems, taste with remaining salt, and rest for 5 minutes before serving.

Nutrition

Calories: 610kcalCarbohydrates: 102gProtein: 11gFat: 20gSaturated Fat: 15gSodium: 820mgFiber: 12gSugar: 15g

Notes

• Use a low simmer so the coconut broth stays smooth and the tender vegetables hold their shape.
• Refrigerate for three days; loosen with water while reheating because the duff thickens the broth.

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