GUYANESE RECIPES RECIPES

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16 BEST FOODS FROM GUYANA WITH RECIPES - THE KITCHEN COMMUN…



16 Best Foods from Guyana with Recipes - The Kitchen Commun… image

Perhaps the only thing more vibrant than the culture of Guyana is their traditional food! Guyana is the only South American nation in which English is the official language. The majority of the population, however, speak Guyanese Creole, an English-based creole language, as a first language. Guyanese food is delicious and Guyanese cuisine can be fun

Provided by Cassie Marshall

GUYANESE METEMGEE RECIPE | FOOD NETWORK



Guyanese Metemgee Recipe | Food Network image

This essential Guyanese dish, made from root vegetables and other vegetables like corn and okra, brings the family together. It pairs well with fried fish or chicken, or serve it by itself with the eggs that cook right in the stew.

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

5 cloves garlic, sliced
2 tablespoons olive oil
1 medium yellow onion, sliced
1/2 cup sliced scallions
4 cups chicken broth
2 medium red-skinned potatoes, quartered
1 large or 2 small sweet potatoes, peeled and cubed
1 pound cassava (yuca), peeled and cubed
2 ripe plantains, peeled and quartered
2 ears sweet corn, cut into thirds
Two 13 1/2-ounce cans coconut milk
3 tablespoons adobo
1 tablespoon chile powder, such as cayenne, or to taste
1 teaspoon ground black pepper
3 sprigs fresh thyme
2 tablespoons cilantro
Salt
4 large eggs
5 ounces okra, trimmed

Steps:

  • Place the garlic and oil in a medium pot and cook, stirring, over medium heat until the garlic begins to turn golden. Add the onion and scallions to the pot and cook for 2 minutes. Add the chicken broth and 2 cups water and bring to a boil.
  • Add the red-skinned and sweet potatoes. Cover and boil for 5 minutes. Add the cassava, plantains and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chile powder, black pepper, thyme, cilantro and salt to taste. Simmer over medium heat until the corn is cooked, 20 to 25 minutes.
  • Gently place the eggs in the shell into the pot, cover and simmer for 6 minutes. Remove the eggs and place in a bowl of room-temperature water to cool slightly. Sprinkle the okra on top of the stew, cover the pot and reduce the heat to low. Peel the eggs while still warm. Add the peeled eggs back to the pot. Discard the thyme sprigs. Serve the stew hot.

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