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GUYANESE METEMGEE

Print Recipe
Author Jehan Powell

Ingredients

  • 1 tsp oil
  • 1 medium onion chopped
  • 2 wiri wiri pepper
  • About 10 sprigs thyme
  • 4 cups homemade coconut milk
  • 4 cups water
  • ½ lb salt fish soaked overnight
  • 2 tbsp green seasoning
  • about 1/2 lb cassava cut into 3 inch pieces
  • 2 white sweet potato boniato cut into 3 inch pieces
  • 2 plantains cut into thirds
  • 2 eddoe cut into equal pieces
  • Duff:
  • 2 cups flour
  • 1 ½ tsp baking powder
  • 1 ½ tbsp sugar
  • ¼ tsp salt
  • 1 ½ tsp room temperature butter
  • ¾ cup water

Instructions

  • In a large stock pot, heat oil. Add onion, thyme and pepper and saute for 2-3 minutes, Add coconut milk, water, salt fish, green seasoning and bring to a boil. Break salt fish into chunks and add to pot. Add cassava, sweet potato, eddoe to the pot then add plantains on top and cook for 20 minutes.
  • When plantains are tender, remove and continue to cook until the other vegetables are tender.
  • While the vegetables cook, make the duff.
  • Place all purpose flour, sugar, salt and baking powder in a bowl and mix to combine. Add room temperature butter to the flour mixture and rub in the butter.
  • Add water and mix to form dough; let dough sit for about 10 minutes.
  • Roll dough into logs about the size of a finger then press gently in the middle. Place duff into pot.
  • Cover the pot and cook for at least 5 minutes. Do not open the pot or the dumplings will fall and become dense.
  • Turn heat off, Remove duff from metemgee. Serve metemgee with duff.

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