Guyanese Metemgee (Coconut Milk, Plantain, Sweet Potato & Okra Pot) – Authentic Guyana Recipe
Afro-Guyanese celebratory one-pot stew simmering tropical roots and plantains in herb-infused coconut cream.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Green and ripe plantains, Sweet potatoes and cassava, Fresh okra, Thick coconut milk, Fresh basil (married man pork)
Ingredients for Guyanese Metemgee (Coconut Milk, Plantain, Sweet Potato & Okra Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) green and ripe plantains, prepped into bite-sized pieces
- 1.5 cups sweet potatoes and cassava, washed and trimmed
- 1 cup fresh okra
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Guyana seasoning (fresh basil (married man pork), thyme, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in fresh basil (married man pork), thyme, garlic and toast for 45 seconds to release the essential oils of Guyana's kitchen.
- Add green and ripe plantains and sweet potatoes and cassava, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in fresh okra, adjust seasoning, and ladle steaming hot into deep bowls.