Guyanese style metemgee with fry fish and boil egg 🇬🇾

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish

🥗Healthier: grilled tofu

💰Cheaper: canned tuna

Canned tuna is more affordable and provides similar protein.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

eggs

🥗Healthier: egg substitute

💰Cheaper: tofu

Tofu can be a budget-friendly and plant-based protein option.

Prepare the ingredients: wash and season the trout, peel and wash the provision including ripe plantain, cassava, and edos.

In a pot, add chopped onion, garlic, hot peppers, thyme, shallots, and celery, and allow to fry for a little.

Add coconut milk to the pot and mix, letting it come to a boil.

Add the cassava, edos, ripe plantain, salt, chicken cubes, black pepper, and five spice to the pot and mix well.

Cover the pot and leave to boil for 20-25 minutes.

To make the dumplings, in a bowl, combine 2 tablespoons of butter, 2 tablespoons of baking powder, and 2 tablespoons of sugar, then mix in water until the dough is soft but not too wet.

Roll out the dumplings and add a little flour to prevent sticking, then add them to the pot with the boiling provisions.

Cover the pot and boil the dumplings for 4-5 minutes.

Once the dumplings are done, add everything back to the pot and mix.

Coat the fish in flour and then fry in hot oil until golden brown.

Plate the finished metemgee with fried trout and boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens