November 1st, 2009 by omar , No CommentsPrint This Post
Metamgee is a hearty stew of meat, fish, dumplings and roots vegetables cooked in coconut milk, that is a favorite in Guyana. Check out the recipe below…
- 1 dry coconut
- ¾ lb mixed meat
- 1 lb (approx.) fried fish or salt fish
- 1lb cassava (yucca)
- 1lb plantain (your choice of ripeness)
- 1lb eddoes, yam or dasheen
- 1 large onion — cut in rings
- ½ lb ochroes (okra)
- Dumplings (3 oz flour; 1 oz cornmeal; 1 tsp baking powder; 1/8 tsp salt; 1½ oz margarine; 3-4 tbsp milk or water to mix; 1 oz sugar; Nutmeg, grated)
For The Dumplings…
- Sift the flour, rub in the margarine, and add salt, sugar and nutmeg.
- Mix with enough water or milk to make a stiff dough.
- Knead lightly and form into balls.
For the Stew…
- Cover the mixed meat with water and boil for ½ hour. Put salt-fish to soak in water; if using fresh fish this may be fried or placed on top of vegetables about 10 minutes before the end of the cooking time.
- Grate the coconut, pour one pint of water over, squeeze well and strain to extract the coconut milk. Pour over the meat.
- Peel the vegetables, then put the meat and vegetables to cook in the coconut milk. Cook until almost tender.
- Put the salt fish with the skin and bones removed, or fresh fish or fried fish on top of vegetables.
- Add the onion and ochroes.
- Cook until the coconut milk is almost absorbed.
- Add dumplings about 8 minutes before the vegetables are ready.