Kitchen On Road Ft. Chanté EP.4: Guyanese Metemgee Recipe | How to make Guyanese Metemgee With Duff

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while still providing coconut flavor.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini offers a similar texture with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a lower-calorie protein alternative, while beans are budget-friendly.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is nutritious and adds sweetness.

Chop all vegetables and spices, including onions, garlic, green onions, carrots, sweet potatoes, and corn.

Soak chopped root vegetables in water to prevent oxidation.

Saute onions and garlic in a mixture of butter and oil.

Add fresh thyme and sea salt to the sautéed mixture.

Add corn, carrots, sweet potatoes, and cassava to the pot and stir.

Pour in 2 cups of coconut milk and mix well.

Cut ripe plantains into thirds and place them on top of the mixture in the pot.

Add green seasoning and pilly pilli all purpose for flavor.

Add 1 tablespoon of demerara sugar to enhance sweetness.

Pour in about 1 cup of coconut water to cover the vegetables.

Cover the pot and let it cook for 10 minutes.

Boil eggs for 10 minutes to hard boil them.

Prepare the dumplings by mixing 3 cups of unbleached all-purpose flour with 1 teaspoon of baking powder and 2 tablespoons of demerara sugar.

Incorporate 1 heaping tablespoon of butter into the flour mixture.

Gradually add water to form a soft dough, approximately ½ cup or more as needed.

Let the dough rest for 10 minutes.

Check the doneness of the plantains and remove them if cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary