Metemjee/Metem is a traditional Guyanese dish. However,everyone has adjusted it to suit their palate and taste. It is basically a thick soup with ground provisions in a coconut milk broth.
Originally, it has meat and as Vegetarians, naturally we made it to suit our taste. My Dad loved to cook Metem and it was always in demand especially when we went picnicking either at Hope Beach, our farm at Ruby or on one of our boat trips. It is a one pot dish and once everything is prepared, it can be placed into the pot and taken along when you are going on a picnic. Mom and Dad made all the preparations at home and all that had to be done was to get a fire going if it was on land or put it on the stove when it was on the boat.
We use only freshly grated coconut milk always as it is readily available in these parts, however, one can use the shredded coconut that you can find in the frozen section of any supermarket especially the Indian, West Indian and Spanish ones.
The ingredients are basically what we call ground provisions--root vegetables---cassava/yucca, eddoes/taro and green plantains. Dasheen which is also from the Taro family is sometimes used as also Potatoes, not sweet potatoes though as this can make the soup taste sweet. Vegetables like ochros, any kind of spinach,carrots and celery. Thyme, shallot and any other seasoning can also used--you can try anything that you like and see how it works.
Dumplings are also one of the special part of this dish and while it can be a bit tricky at first, after a while you will get the knack of it. The main thing to remember is to not over work the dough or else you will end up with heavy/fall down dumplings.
Ingredients:
1 coconut grated and mixed with 4 pints water.
1 medium onion chopped
1 lb cassava, peeled sliced into 4" lengths
1 lb eddoes, peeled and cubed into 1" pieces
2 lbs green plantains
2-3 young ochroes, top and tail removed
1 cup of chopped spinach
Salt to taste.
Any hot pepper of your choice( optional).
For Dumplings:
4 cups all purpose flour
4 level TT baking powder
1 1/2 cups water
Method:
1. Soak the grated coconut in the water and then extract the milk.
2. Pour the coconut milk in a pot and place it on high flame to come to a boil.
3. As soon as it starts to boil, add the salt, stir, then place all the vegetables, minus the ochroes and spinach; into the pot.
4.Add the onions,peppers and whatever other seasoning of your choice.
5. Cover the pot loosely or else it boil over. Turn down the heat to medium low and allow the veges to cook.
6. When the veges are almost done,add the ochroes and spinach.
7. It is now time to make the dumplings. Do not make them before hand or else they may become tough/fall down.
8. In a deep bowl, add the flour and baking powder. Mix together with a fork until incorporated fully.
9. Add the water a little at a time and stir. When it all starts to stick together,using your hands, break off lemon sized pieces and shape into hot dog shapes. Please do not overwork the dough or else it will give you tough dumplings.
10.Immediately place the dumplings into the pot and make sure that they are covered with the soup. Cover the pot at once.
11. Cook for 2-3 minutes-- test by sticking the dumplings with thin sharp knife.If it comes out clean, the dumpling is done.
12. Remove at once from the heat and allow to rest for a minute or so.
13. Serve hot with a splash of hot pepper sauce on top. Enjoy!!
