I want to know what a Caribbean Metagee with dumplings is? Who can give me a recipe (or two)?
Every smoker quits smoking sooner or later!
Only the smart ones are doing it while they are still alive.
I used to live and work in the British Virgin Islands and a couple of people that I worked with were from Guyana. They enjoyed and prepared metagee on a regular basis. It was a stew of mixed meat, salt fish, and dumplings with dry coconut, cassava, yam, plantains, okra, onions, thyme, and hot pepper sauce.
Thank you for your fast reply.
If it comes from Guyana it must be good. I always liked their cooking with all the wonderful seasonings.
Is there any chance to get a good recipe using our local ingredients available here in the USA ?
I don't have a recipe written down, but you got me going talking about metagee, so I bought ingredients at the grocery store (in California) today and will write down recipe as I go. Will post recipe later.
Weight or Volume Ingredients
6 ounces flat iron steak, cubed
6 ounces pork shoulder blade, cubed
2 cups chicken stock
2 cups coconut milk
1 pound sweet potato, peeled, cubed
1 pound yam, peeled, cubed
1 pound plantain, peeled, cubed
1 teaspoon fresh thyme, finely chopped
2 habanero, seeded, finely chopped
1 pound catfish, cubed
1 red onion, cut into rings
1 pound okra, sliced
1 cup flour
2 tablespoons butter, small cubes
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar
½ cup milk
Procedure: Dust beef and pork with flour and sauté. Add stock and simmer for 30 minutes. Add coconut milk, sweet potato, yam, and plantain. Simmer for 30 minutes. Add habanero and thyme. Place fish on top of meat and starches, then red onions, then okra. Cover and simmer for 10 minutes. Rub flour and butter together. Add baking powder, salt, and sugar. Add enough of the milk to make a stiff dough. Form into balls and place on top of veggies. Cover and simmer for 10 minutes.
Thank you for a detailed and authentic recipe. Your professionalism shows in the details, much better than amateurs like me could eve have done. I have been longing to break out of the rut of the same thing over and over again and discussions with my husband led us back to this dish, which we knew as metemgee. We searched for the old cookbook containing the recipe my Guyanese mother-in-law gave us when we married, but after 40 years it seems to have disappeared. My only question concerns the pork - memory tells me we used to use salt pork and pig tail. Could that memory be correct? My only regret is that we cannot get Guyanese thyme here on the west coast of Canada because there simply is no substitute for it. Thanks again for your efforts.