Chef Tavel Bristol-Joseph makes Metemgee, as seen on Food Network Kitchen.
Recipe courtesy of Tavel Bristol-Joseph


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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 55 min
  • Yield: 6 to 8 servings
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.



  1. 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.
  2. 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.
  3. 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.

Cook’s Note

Cassava (yuca) is a starchy root vegetable that's a staple crop in many parts of the world. You can find it at many supermarkets stateside or seek it out in stores that specialize in Latin American, African or Caribbean ingredients.