GUYANESE METEMGEE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

meat

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based protein alternative.

plantains

🥗Healthier: bananas

💰Cheaper: zucchini

Zucchini can mimic the texture in a pinch.

yams

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are more accessible and cost-effective.

Start by sautéing garlic and onions in a pan.

Cook the garlic and onions for about 2 minutes.

Add sweet potatoes, cassava, and edo to the pan, leaving out the ripe plantains for now.

Mix the provisions well in the pan.

Pour in pure coconut milk (or half coconut milk and half water if you prefer it less rich).

Add seasonings to the mixture.

Cover the pan with a lid and cook until provisions are a little tender.

Once the provisions are partially cooked, add the ripe plantains.

Add more coconut milk and a bouillon cube for flavor.

Stir the mixture well and cover again to continue cooking until provisions are tender.

Once provisions are fully cooked, add the small prepared dough (duff) to the pot.

Allow the dough to cook for about 5 minutes.

Sprinkle parsley on top for decoration and freshness.

Plate the finished guyanese metemgee and show the final product.

Cooking Techniques

Equipment Needed

Spice Level: