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Metemgee (Metem)
A hearty Guyanese one-pot of ground provisions, plantain and fluffy dumplings (duff) simmered in rich coconut milk, traditionally served with fried fish or saltfish. Pure comfort food.
Metemgee (or ‘metem’) is Guyanese soul food: a thick, golden pot of ground provisions, plantain and dumplings stewed in coconut milk until creamy. Topped with crisp fried fish or saltfish, it’s the kind of meal that feeds a crowd and warms you to the bone.
Ingredients
- For the pot
- 2 cups thick coconut milk
- 2 cups water
- 1 lb cassava, peeled and cut in chunks
- 1 lb eddoes or yam, peeled and cut in chunks
- 2 green plantains, peeled and cut in chunks
- 1 sweet potato, peeled and cut in chunks
- 1 onion, sliced
- 3 sprigs thyme
- 1 whole wiri wiri or hot pepper
- Salt to taste
- For the dumplings (duff)
- 2 cups all-purpose flour
- 1/2 tsp salt
- About 1/2 cup water
Instructions
- Make the dumplings: mix flour, salt and enough water to form a firm dough. Knead briefly, then roll into small logs or balls. Set aside.
- In a large pot, combine the coconut milk and water with the onion, thyme, whole pepper and salt. Bring to a gentle boil.
- Add the firmest provisions first — cassava and yam/eddoes — and cook for 10 minutes.
- Add the plantain and sweet potato and continue cooking until everything is fork-tender, about 15 minutes.
- Lay the dumplings on top, cover, and cook another 10–12 minutes until the duff is cooked through and the coconut liquid has reduced to a thick, creamy sauce.
- Remove the whole pepper. Serve hot, traditionally topped with fried fish or sautéed saltfish.
Tips & Notes
- Add the provisions in order of how long they take to cook so nothing turns mushy.
- The dish should end up thick and creamy, not soupy — let the coconut milk reduce.
- Classic toppings are fried fish, fried saltfish, or a saltfish 'fry-up'.
- Use whatever ground provisions you have — tannia, plantain, cassava, eddoes and yam all work.
Frequently Asked Questions
What ground provisions can I use?
Cassava, eddoes, yam, sweet potato, tannia and plantain all work — use whatever you have on hand.
Why is my metemgee soupy?
Let the coconut milk reduce until thick and creamy. Add the provisions in order of how long they take to cook so nothing turns to mush.
What is traditionally served on top?
Crisp fried fish or sautéed saltfish are the classic toppings for metemgee.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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