Metemgee
Guyanese coconut-milk stew with root vegetables
Ingredients
- 2 tbsp coconut oil
- 1 onions diced (use 2 bunches green onions for migraine and low-tyramine diets)
- 5 cloves garlic minced
- 3 sprigs thyme (fresh)
- 1/2 tsp sea salt omit for migraine and low-sodium diets
- 1/4 tsp black pepper
- 1 hot chiles (Habañero or similar) Scotch bonnet or wiri wiri pepper if available
- 13.5 ounces coconut milk canned, full-fat
- 6 cups water (filtered or spring) enough to make 7 cups with the coconut milk you are using
- 1 cassava (yuca) peeled and sliced
- 1 sweet potatoes white, peeled and cut into chunks
- 1 sweet potatoes regular, peeled and cut into chunks
- 2 plantains peeled and sliced
Instructions
- Heat the oil in a large pot over medium heat until shimmering. Sauté the onion, garlic, thyme, salt (if using) and pepper until golden, about 7 minutes.
- Add the whole habañero or other hot pepper, coconut milk, and water and bring to a boil over high heat. Boil for 10 minutes to develop the flavor of the broth.
- Add the sliced cassava and cook at a gentle boil for 25 minutes or until fork-tender.
- Add the sweet potatoes and cook 10 minutes.
- Add the plantains and cook until all vegetables are fork tender.
- Before serving, remove thyme stems and hot pepper. Garnish with sliced green onion and additional fresh thyme if desired.
Notes
Adapted from Althea Brown's blog: https://metemgee.com/2017/07/29/metem/ Click here for her Instant Pot version: https://metemgee.com/2020/01/11/instant-pot-dry-food/