Wednesday, April 27, 2011

Metemgee (Metem)… Can I call it Heaven Stew?

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I was first introduced to this Guyanese dish over a friends house. I was intrigued by it. It didn’t taste at all like I imagined. And I imagined it wouldn’t taste that great because of how it looked. But you can’t judge a book by its cover…or in this case a stew by its ingredients.

Push forward a year or two and my mother in law served it to us when we were over for dinner. I was elated because I love it. She had a few different ingredients then the one I first had but it was even better.

I began the hunt for the Metemgee aka Metem recipe. Now I hunted for it because just as you ask anybody for the recipe you get “Oh, I put a little of this and some of that and then you do this and add that…” Since I bake I love having a base recipe with measurements that I can start with. Then of course I can play with it after to make it suit my taste. I never could get it.  One of hubby’s aunt kindly emailed me a recipe for it! I was anxious to try it…but life got in the way. I then lost it in email inbox cyberspace and never asked for it again. Then…then I saw it.

I love perusing Jehan can Cook blog. Jehan’s blog is based on Guyanese cuisine. Its a great blog as hubby’s family is Guyanese and I tell you, their food is awesome! So tasty and so flavorful…I have literally been introduced to a whole new world through Guyanese food.

Because I tend to cook some Bermudian dishes for hubby and kids I would like to be able to cook Guyanese food for them as well. I know I won’t be able to get it just as his mom does. I have already come to terms that I will never get my mom’s famous Scallop potatoes cooked just like she does. So I am not even trying.. I just wanted to be able to make it and make it taste good!

Jehan shared her recipe in which I used the exact same ingredients. The only thing I did differently was change the order of how I added them to the pot. I am going to share my way of doing this. But if you want to see how she differs the recipe then please check out the link I will provide. I thank her for sharing this. And I can’t wait to try some more of her recipes!

Metemgee Recipe:

recipe: adapted from Jehan Can Cook

1 tablespoon oil

1 medium onion, chopped

3 cloves minced garlic

1 14 ounce can of coconut cream

3 cups water

10 sprigs of thyme

2 scallion, chopped

1/2 teaspoon red pepper flakes

1 pound salted codfish

1/2 pound cassava, cut into 3 inch pieces ( Note.. cassava here in the USA is also called YUCCA)

2 white sweet potato, medium size and cut into 3 inch pieces

2 plantains

 

and…

Dumplings

Recipe:

this is to be added during last 10 minutes of cooking Metemgee

1 1/3 cup all purpose flour

2/3 cup self rising flour

1/4 sugar

1/2 cup milk

dash of salt

For dumplings… mix all dry ingredients together in a bowl.  Add milk and mix. Take some dough and roll in palm of hands (should be enough to fit in palm) then form a log like shape.  Do this with the rest of dough and set them aside.

 

Directions:

In large pot heat oil and add onions. Sautee until tender about 4 minutes and add garlic. Sautee for additional minute.

Add coconut cream, water, thyme and scallion and pepper and bring to a boil.

Cut up salted cod in large chunks and add to pot. Add cassava(yucca) and simmer for 35 minutes.

Add plantain and sweet potato. Simmer for 15 minutes or until tender.

Add prepared dumplings and cover the pot. Do not take cover of pot for 10 minutes to allow dumplings to steam.

Turn off pot and remove dumplings.

Metemgee is ready to serve with your dumplings!!

 

I am sure people prepare this dish in many different ways. If you have a helpful tip please share in the comments. I found this way to work for me. It was great to have Jehan’s recipe to start me making this delicious dish. It will be in regular rotation in my household.

1 comment:

  1. Thank you so much for the recipe. I made it tonight for the first time with left over ham and it was delicious (at least I think so. Every time I go home I always request this, now I can enjoy it all year round. Thanks again.

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