Dish

Metemgee

Metemgee is made with fish, cassava, plantains, yams, okra, onions, garlic, and spices such as thyme and bay leaves. The fish is cooked until tender and then mixed with the vegetables and spices. The dish is then simmered until the flavors have melded together. This dish is high in protein and fiber, making it a great meal for athletes and active individuals. It is also a good source of vitamins and minerals.

Cuisine of the Americas› Caribbean cuisine› Guyanese cuisine

Stew

Origins and history

Metemgee originated in Guyana and has been a popular dish in Guyanese cuisine for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains fish. It is also not suitable for individuals with fish allergies.

Variations

There are many variations of Metemgee, some of which include the addition of coconut milk or curry powder for added flavor. Some variations also use different fish such as tilapia or catfish.

Presentation and garnishing

Metemgee can be garnished with fresh herbs such as parsley or cilantro. It can also be topped with fried plantains or cassava for added texture and flavor.

Tips & Tricks

To make this dish even more flavorful, marinate the fish in lime juice and spices for a few hours before cooking. This will help tenderize the fish and infuse it with flavor.