Tuesday, July 28, 2015

My favorite way to Metemgee

I thought I would re-post this recipe as it is one of my favorites! I tasted this dish when I moved here to the United States 10 years ago and my Mother-in-law prepared it for dinner. We would go visit her on some Sundays for dinner and needless to say the food was always top notch. This dish stood out to me because it was unlike anything I had before. It was truly a 'rooted' dish...a rooted, delicious, and wholesome dish. The simple ingredients combined made such a 'flavorable' impression with me that I had to master this dish and have it in high rotation in my house.

This dish is a Guyanese staple and I first posted about it here and credited my talented source. Fast forward 4 years I have now adapted my preferred way to prepare this recipe with some slight changes. I want to share it with you so that you can enjoy this dish in your home just like my husband and I do. Seriously... I would eat this every day if I could. Hell.. I actually can.


For the Stew:

  • 1 tablespoon oil - I use coconut oil.. well just because I like coconut oil.
  • 1 medium sized onion - finely chopped
  • 3 cloves minced garlic - I don't mince my own garlic. The horror! I do love Trader Joe's Minced Garlic :)
  • 1 14 ounce can of coconut milk - Keep the milk simple.. the less preservatives the better. Again Trader Joe's coconut milk has my vote, hands down. 
  • 3 cups water
  • 10 sprigs of thyme- this is important as I notice the dried thyme does not flavor this dish as well.
  • 2 scallions - chopped roughly
  • 1/2 teaspoon red pepper flakes- Feel free to add more. I do.
  • salt to taste - I add about a 1/2 teaspoon.
  • 1/2 pound cassava pieces - chopped in 2 to 3 inch pieces. This is called yucca in the USA. Took me a while to figure this out. Oh.. and on my lazy days I use frozen yucca which is found in the ethnic freezer section in your market place.
  • 2 sweet potatoes - peeled and cut in large chunks 
  • 2 ears sweet corn on cob - sliced in approximately 1 inch thick chunks
  • 2 plantains - I also cheat with this and buy the large bag in the freezer section. 
  • 1 pound of white fish - fried with your favorite fried fish recipe. I marinate mine in mustard and coat in coconut flour and shallow fry till fully cooked golden brown.
  • Fry fish and set aside.
  • Saute chopped onion in the heated oil in large pot until tender - about 4 minutes on medium heat. 
  • Add minced garlic and continue to saute for an additional minute.
  • Add can of coconut milk, water, thyme and scallions and red pepper flakes and yucca and bring to a boil. 
  • Turn down heat slightly and let pot simmer for about 35 minutes. 
  • Now add your sweet potato and plantains and corn and continue to simmer for 10 minutes. Prepare your dumplings - see easy dumpling recipe below.
  • Add your dumplings and cover dish and let simmer for another 10 minutes.

For the Dumplings:

2 cups flour
1 1/2 teaspoons salt
1 tablespoon baking soda
2 tablespoons oil
1 cup warm water

Combine all dry ingredients - then add oil and water and mix until all ingredients are incorporated. Drop by spoonful in stew and cover - allowing dumplings to steam and cook into lovely mounds of delectable dough.

That's it! Honestly.. the best advice I can give for this dish it to take it slow. Those 35 minutes while stew is simmering is a great time to get your next few steps prepared. Have all your ingredients chopped and ready to add for the final stages. I cut up my potato during the 35 minutes and have it set aside in a bowl of water. I have the corn cut and the plantains ready to go when the recipe calls for it. Then I whip the dumplings after I add the potato, corn and plantain.

After the stew is ready I pour in a dish over my fried fish. Make sure you get at least one or two of the yummy vegetables in your plate. You will be amazed at the flavor the coconut milk is as it absorbs the savory flavors of the other ingredients and blends well creating a melody in your mouth. TRUST ME.. you will love this dish!


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