Guyanese Metemgee with Saltfish and Ground Provisions
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Ingredients
- 300 g salt cod (saltfish)
- 400 g cassava
- 300 g eddo
- 1 ripe plantain
- 500 ml coconut milk
- 1 onion
- 100 g self-raising flour
- 1 scotch bonnet chilli
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain and flake into pieces.
- 2
Peel and cube the cassava and eddo, and peel and slice the ripe plantain.
- 3
Fry the sliced onion in a little oil for 5 minutes, then add the coconut milk, 300ml water and the whole scotch bonnet chilli.
- 4
Add the cassava, eddo and plantain, cover and simmer for 20 minutes until almost tender.
- 5
Mix the self-raising flour with a little water to a firm dough, roll into small dumplings and drop into the pot with the flaked saltfish. Cook for 10-12 minutes more until the dumplings float and everything is tender. Lift out the scotch bonnet before serving.
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