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FoodieAtlas Recipes around the World

Metemgee

Metemgee
Guyana
⏱ — min. Serves: —

Ingredients

  • 1 lb meat (beef or chicken), cut into chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 large tomato, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1-2 Scotch bonnet peppers (or to taste), finely chopped
  • 4 cups water or beef/chicken broth
  • 2 cups cassava, peeled and cubed
  • 2 cups yam, peeled and cubed
  • 2 cups plantain, peeled and sliced
  • 2 cups okra, sliced
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent.

Stir in the minced garlic and ginger, cooking for an additional 2 minutes.

Add the meat chunks and brown on all sides.

Add Spices and Vegetables

Stir in the chopped tomato, tomato paste, turmeric, cumin, coriander, cinnamon, paprika, and Scotch bonnet peppers.

Cook for 5 minutes, allowing the spices to bloom.

Simmer

Pour in the water or broth and bring to a boil.

Reduce the heat to low, cover, and let simmer for about 30 minutes, or until the meat is tender.

Add Roots and Vegetables

Add the cassava, yam, plantain, and okra to the pot.

Continue to simmer for another 20-30 minutes, or until the vegetables are tender and the stew has thickened.

Season and Garnish

Season with salt and black pepper to taste.

Garnish with chopped fresh cilantro or parsley.

Serve

Enjoy your meal!