Metemgi

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 536, total fat 29 G., saturated fats 20 G., proteins 12 G., carbohydrates 64 G., fiber 6 G., cholesterol 97 mg, sodium 1112 mg, sugar 13 G.

This traditional Guyanese dish of root vegetables and other vegetables, including corn and okra, is prepared for large family celebrations. It pairs well with grilled fish or chicken, or is served on its own with eggs poached right in the stew.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 cloves garlic, thinly sliced
2 tbsp. l. olive oil
1 medium yellow onion, thinly sliced
0.5 cup chopped green onions
4 cups chicken broth
2 medium red potatoes, cut into quarters
1 large or 2 small sweet potatoes, peeled and diced
450 g cassava, peeled and diced*
2 ripe plantains, peeled and cut into quarters
2 ears of sweet corn, each cut into thirds
Two 400g cans of coconut milk
3 tablespoons adobo sauce
1 tbsp cayenne pepper, or to taste
1 teaspoon ground black pepper
3 sprigs of fresh thyme
2 tbsp cilantro
4 large eggs
150 g chopped okra

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red potatoes, sweet potato, eggs, okra, okra, coconut milk, adobo sauce, thyme

Cooking the dish according to the recipe:

Place the garlic and oil in a medium saucepan and cook, stirring, over medium heat until the garlic begins to brown. Add the onion and green onions to the pan and cook for 2 minutes. Add the chicken broth and 2 cups of water and bring to a boil.
Add the potatoes and sweet potatoes. Cover and simmer for 5 minutes. Add the cassava, plantains, and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chili powder, black pepper, thyme, cilantro, and salt to taste. Simmer over medium heat until the corn is tender, 20–25 minutes.

Carefully place the shelled eggs in the pan, cover, and cook for 6 minutes. Remove the eggs and place them in a bowl of room-temperature water to cool slightly. Add the okra to the pan, cover, and reduce the heat to low.
Peel the eggs while they're still warm. Return the peeled eggs to the pan. Discard the thyme sprigs. Serve the stew hot.

Note *

Cassava (yuca) is a starchy root vegetable that is a staple crop in many countries around the world. It can be found in supermarkets or in stores specializing in Latin American, African, or Caribbean produce.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Sweet potato / Potato side dishes / Food Network - recipes / Venezuelan cuisine

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