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Guyanese metemgee coconut stew with root vegetables, okra, plantain, and duff.

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
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Guyanese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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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