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Recipes > Metemgee (Metagee)
Guyanese and Trinidadian Recipes

Metemgee (Metagee)


1 dry coconut
¾ lb mixed meat
1 lb (approx.) fried fish or salt fish
1lb cassava (yucca)
1lb plantain (your choice of ripeness)
1lb eddoes, yam or dasheen
1 large onion -- cut in rings
½ lb ochroes (okra)
Dumplings (optional)


  • Cover the mixed meat with water and boil for ½ hour. Put salt-fish to soak in water; if using fresh fish this may be fried or placed on top of vegetables about 10 minutes before the end of the cooking time.
  • Grate the coconut, pour one pint of water over, squeeze well and strain to extract the coconut milk. Pour over the meat.
  • Peel the vegetables, then put the meat and vegetables to cook in the coconut milk. Cook until almost tender.
  • Put the salt fish with the skin and bones removed, or fresh fish or fried fish on top of vegetables. Add the onion and ochroes.
  • Cook until the coconut milk is almost absorbed.

If dumplings are used they should be added about 8 minutes before the vegetables are ready.

Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.


6 oz meat
1 tbsp margarine
8 oz salt-fish
1 small dry coconut
1 lb ripe plantains
¼ lb yam
½ lb cassava
Salt and pepper to taste
½ tsp thyme
1 tsp hot pepper sauce
1 large onion, cut into rings
1 tbsp sugar
6 okras
Dumplings (optional)


  • Cut up meat.
  • In a large saucepan, fry meat lightly in butter, cover with water and simmer for 20 minutes.
  • Soak salt fish in warm water for about 15 minutes. Drain. Remove skin and bones. Discard. Squeeze fish dry.
  • Grate coconut. Add 2 cups of warm water, squeeze well and strain off coconut milk.
  • Arrange peeled plantains and seasonings in layers over the meat, with salt fish on top.
  • Add coconut milk and cook, covered, until almost tender, about 30 minutes.
  • Place onions and okras on top of salt fish. Steam, covered, for 10 minutes.
  • Add dumplings and steam for another 8 minutes.
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