Metemgee - Guyanese Coconut Milk Stew

Ingredients

• 1 lb (450g) beef, cubed 1 lb (450g) beef, cubed
• 1 lb (450g) pork, cubed 1 lb (450g) pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 cups (300g) cassava, peeled and cubed 2 cups (300g) cassava, peeled and cubed
• 2 cups (300g) sweet potatoes, peeled and cubed 2 cups (300g) sweet potatoes, peeled and cubed
• 2 cups (300g) yams, peeled and cubed 2 cups (300g) yams, peeled and cubed
• 2 cups (300g) plantains, peeled and sliced 2 cups (300g) plantains, peeled and sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef and pork to the pot, and cook until browned on all sides.
3. 3.
   Stir in the curry powder, turmeric, cumin, coriander, and dried thyme. Cook for an additional 2 minutes to toast the spices and enhance their flavors.
4. 4.
   Pour in the coconut milk and broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour to allow the meat to become tender.
5. 5.
   Add the cassava, sweet potatoes, yams, and plantains to the pot. Stir well to combine all the ingredients. Cover the pot again and simmer for an additional 30 minutes, or until the root vegetables are cooked through and tender.
6. 6.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
7. 7.
   Serve the Metemgee hot, garnished with fresh cilantro. Enjoy with steamed white rice or warm roti.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly and remove any fibrous parts before cubing it.
• Plantains — Choose ripe plantains for a slightly sweeter taste. If you prefer a firmer texture, opt for slightly green plantains.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped scotch bonnet pepper or a pinch of cayenne pepper.
• If you prefer a thicker stew, mash some of the cooked root vegetables against the side of the pot before serving.
• Feel free to customize the meat selection by using chicken or lamb instead of beef and pork.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Metemgee hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed white rice or warm roti for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the cubed root vegetables and meat on top of the stew, allowing their vibrant colors to shine through the creamy coconut milk base. Sprinkle some chopped cilantro on top for an added pop of freshness.