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Name: Metemgee
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Bahamas
Ingredients: 400 g Snapper fillets; 400 ml Coconut milk; 300 g Sweet potatoes, peeled and cubed; 300 g Yams, peeled and cubed; 2 (≈250 g) Plantains, peeled and sliced; 200 g Pumpkin (or butternut squash), cubed; 150 g Okra, sliced; 1 medium (≈150 g) Onion, chopped; 3 Garlic cloves, minced; 2 sprigs Fresh thyme; to taste Salt; to taste Black pepper; 150 g Flour for dumplings; 100 ml Water for dumplings

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Bahamas1 h 30 minServes 4cooked before

Metemgee

Ingredients14

Snapper fillets400 g
Coconut milk400 ml
Sweet potatoes, peeled and cubed300 g
Yams, peeled and cubed300 g
Plantains, peeled and sliced2 (≈250 g)
Pumpkin (or butternut squash), cubed200 g
Okra, sliced150 g
Onion, chopped1 medium (≈150 g)
Garlic cloves, minced3
Fresh thyme2 sprigs
Saltto taste
Black pepperto taste
Flour for dumplings150 g
Water for dumplings100 ml

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Method

Sauté the chopped onion and minced garlic in a large pot until fragrant.
Add the snapper fillets and lightly brown them, then pour in the coconut milk and 200 ml of water, bringing the mixture to a gentle simmer.
Stir in the sweet potatoes, yams, and plantain slices, cooking for about 10 minutes.
Add the pumpkin cubes, sliced okra, fresh thyme, salt, and pepper; continue simmering until all vegetables are tender, about 15‑20 minutes.
Mix the flour and water to form a soft dough, drop spoonfuls into the simmering stew, and cook the dumplings until they float and are cooked through, about 5 minutes.
Taste and adjust seasoning if needed, then serve the Metemgee hot, optionally with a squeeze of lime.