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

Method

1. Sauté the chopped onion and minced garlic in a large pot until fragrant.
2. 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.
3. Stir in the sweet potatoes, yams, and plantain slices, cooking for about 10 minutes.
4. Add the pumpkin cubes, sliced okra, fresh thyme, salt, and pepper; continue simmering until all vegetables are tender, about 15‑20 minutes.
5. 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.
6. Taste and adjust seasoning if needed, then serve the Metemgee hot, optionally with a squeeze of lime.