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Metemgee with Callaloo and Dumplings
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Metemgee with Callaloo and Dumplings
A hearty and flavorful Caribbean stew originating from Guyana, Metemgee combines a variety of root vegetables and tubers in a rich and aromatic coconut milk broth. This recipe presents a vibrant and colorful dish filled with tender callaloo, fluffy dumplings, and an assortment of root vegetables in a rich coconut milk-based stew. Perfect for a comforting meal on a chilly evening or a special occasion, this traditional Guyanese dish is sure to delight your taste buds and leave you craving for more.
Time Cook
40
Level
Intermediate
Calories
520
Allergens
Coconut Milk, Gluten (from dumplings)
Ingredients
2 bunches
Callaloo leaves
20 Calories
2 cups
Dumpling flour
100 Calories
2 cans
Coconut milk
140 Calories
2 large
Yams
110 Calories
2 large
Cassava
120 Calories
2 large
Sweet potatoes
110 Calories
1 large
Onion
40 Calories
3 cloves
Garlic
15 Calories
1 inch
Ginger
10 Calories
2 peppers
Scotch bonnet peppers
10 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Black pepper
0 Calories
Step-by-Step Instructions
1
Peel and chop the yams, cassava, and sweet potatoes into large chunks. Place them in a large pot and add enough water to cover them. Bring to a boil and cook until they are tender, about 20-25 minutes.
2
While the root vegetables are cooking, prepare the callaloo. Remove the stems and chop the leaves into smaller pieces. Heat some oil in a pan and sauté the callaloo until it is tender and slightly browned.
3
In a separate pot, combine the coconut milk, onion, garlic, ginger, and scotch bonnet peppers. Bring to a boil and then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the flavors have melded together and the sauce has thickened slightly.
4
To make the dumplings, combine the dumpling flour and a pinch of salt in a bowl. Gradually add in some water to form a dough. Knead the dough for about 5-10 minutes, until it becomes smooth and pliable.
5
Once the root vegetables are cooked, drain them and add them to the pot with the coconut milk sauce. Stir in the cooked callaloo and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until the flavors have melded together and the sauce has thickened slightly.
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Where cooking meets life and technology.
© 2025 Cooklaif