Happy Happy, Joy Joy

I’m am brimming with joy today, why?  I used my rice cooker for the very first time.  Two days ago I purchased a rice cooker on sale for $19.  I’ve wanted one for quite some time but have been waiting for  the right price.    I used it this morning and let me tell you, it is the fluffiest, most perfectly cooked rice.   Yes, kitchen gadgets make me happy.

To go with the rice I cooked sauteed garlic spinach and pan seared tilapia with chimichurri sauce.  The tilapia was inspired by the meal I had this past weekend at Fuego Mundo.   Today is a good day!

Now on another note, I’m finally posting my recipe for Metemgee (metem) after many requests.  I’ve had this recipe sitting in my drafts waiting to be posted for months.  Why didn’t I post it?  It’s not the most eye pleasing dish, very grey and ugly but oh so tasty.

Metemgee is a one pot dish that consists of root vegetables such as white sweet potatoes and cassava, dumplings and some kind of protein such as salt beef, salt or fried fish.  It is all cooked in a savory broth of coconut milk and spices until tender.  It’s similar to Jamaica’s rundown and oildown from other Caribbean islands such as Grenada and Trinidad.  This is a stick to your ribs kind of meal.


3 cloves garlic, minced

1 medium onion, chopped

2 scallion, chopped

1/2 tsp red pepper flakes

1 14 oz can of coconut cream

10 sprigs thyme

1 tbsp oil

about 1/2 lb cassava, cut into 3 inch pieces

2 white sweet potato, cut into 3 inch pieces

2 green plantain, cut into 2 inch pieces

1 lb salted codfish, soaked overnight

3 cups water

1 tbsp oil

In a large stock pot, heat oil.  Add onion sauteed for 4 minutes, add garlic and cook for 1 minute.

Add coconut milk, water, thyme, scallion, pepper and bring to a boil.  Break salt fish into chunks and add to pot.  Add cassava, sweet potato and plantains and cook for 20 mins and remove sweet potato.

Continue to cook cassava and plantain for  15-20 minutes or until tender, add dumpling.

Cover the pot and cook for 10 minutes.  Do not open the pot or the dumplings will fall.

Turn heat off, Remove dumpling from metemgee.  Serve metemgee with dumplings.

Dumplings (Duff)

1 1/3 cup all purpose flour

2/3 cup self rising flour

1/4 sugar

1/2 cup milk

pinch salt

In a bowl mix all purpose flour, self rising flour, sugar and salt together.   Add milk and mix well.   Pinch off a enough dough to fit into your palm and roll to form an oblong shape.  Repeat until all dough is used up.  Set aside.  Place into Metemgee in the last 10 minutes of cooking.



  1. February 11, 2011 / 10:24 am

    No eddoes? Looks oh so yummy tho. Now I’m really hungry here @ wk lol.

  2. February 11, 2011 / 11:56 am

    That tilapia looks heavenly!! I have got to get that recipe.

  3. February 11, 2011 / 12:05 pm

    Congrats to your rice cooker!! =) This dish looks fantastic and flavorful.

  4. JehanP
    February 11, 2011 / 2:32 pm

    No eddo, I’m not a fan.

  5. JehanP
    February 11, 2011 / 2:37 pm

    Thanks K. Rock. It’s very simple, I blended a bunch of parsley, 5 cloves garlic, about 1 tsp thyme, then I added a splash of red wine vinegar, juice of 1 half lemon, about 1/3 cup canola oil and salt and pepper to taste. I sprinkled the tilapia with paprika, garlic salt and black pepper, then I pan seared it for about 3 minutes per side in 2 tbsp canola oil. Make sure the edges are brown and crispy before flipping. Remove from oil and brush both sides with chimichurri sauce.

  6. February 24, 2011 / 7:43 pm

    Soooooo excited you made Metemgee! Since hubby’s family has been making it I have been wanted to try my hand at making it! Gonna try it and let you know how it comes out!!

  7. February 28, 2011 / 3:27 pm

    I have to let you know that this is my go to site for Guyanese cuisine – and you’ve NEVER failed me yet. I’d been looking for a Metemgee recipe for so long though. My mother can’t tell me how to make it cuz all she can say is, “put some of this and some of that, and gurl, I don’t know how much…” So, seeing this makes me smile so hard. Can’t wait to make this.

  8. Kelly Ann
    August 15, 2011 / 8:21 pm

    OMG i remember metagee from when i was little but i don’t think it had fish in it. It had a meat in it but i’m not sure is “salt beef” is the meat i am remembering. Can you please explain what it is.

  9. JehanP
    August 16, 2011 / 7:04 am

    Kelly, salt beef, salt fish and fried fish is typically served with Metemgee so you it could possibly be salt beef that you’re thinking of.

  10. March 23, 2012 / 10:07 pm

    Even though I grew up in Guyana, I don’t remember ever eating Metemgee before. A recent conversation with Guyanese in the northwest piqued my interest in trying it out for myself. Thank you for posting this recipe.

  11. Alicia
    June 4, 2012 / 4:59 am

    The recipes you provide are easy to follow and yield amazing results. I love your site and it is extremely useful especially for a young GT woman like myself, who came to States at a young age and did not have many opportunities to learn how to cook cuisines from back home. Also, my cousin Tonia Fraser introduced me to your site as I made my first batch of bake. Wishing you continuous success!!!!!!!!

  12. JehanP
    June 4, 2012 / 11:21 am

    Hi Alicia, thank you for visting! I’m always happy to receive feedback from my readers. Tell Tonia I said hello.

  13. hani
    May 28, 2013 / 11:51 am

    I’m from guyana just moved away like 4 months now and I miss the food so much, metemgee is just one of the dishes I’ve been craving but I don’t no how to make it, although I no what is in it. I needed a little guidance hence the reason I’m on this site. I’ve never had metem without eddo( I don’t like eddo myself but its always there) and we don’t only use salt beef, actually I can’t remember having it with that we just use regular beef or fish like you said. And don’t forget ripe plantain, trust me that is soooooo good in a metem I can’t imagine metem without it, yummy. Can wait to cook this for my husband he is bajan but love guyanese food and never had this before.

  14. Q.Adams
    June 7, 2013 / 7:25 am

    I keep waiting for my mother to make some metem (oil me down) but she is always busy. I decided to look for a recipe and I found this website. After many versions, I decided to give your recipe a try. Now to let you know, as a man I don’t cook much, but I followed this recipe to the tee and WOW. It was just like my mothers. This website is my official GT recipe website. THANK YOU JEHAN