MATAGEE (met-a-gee) (Metemgee)

Metagee (Metemgee)

Ingredients:

1 lb. salt fish (cod fish) (soak for 15 minutes)

1 lb. green plantains (cut into large pieces)

¼ lb. potatoes (cut into large pieces)

½ lb. cassava (cut into large pieces)

14 oz can of coconut milk 

2 1/2 cups water

1 large onion (chopped)

1 scallion (finely chopped)

4 sprigs of thyme 

4 cherry tomatoes (cut in half)

1 hot pepper (chopped)

1 tbsp. oil

Dumplings can also be added (see recipe below) 

Instructions:

Clean and soak salt fish for 15 minutes. Peel, wash and cut vegetables into large pieces. In a large pot, saute onions in oil. Add water, coconut milk, thyme, scallion and pepper and bring to a boil. Add vegetables and cod fish in layers starting with the plantains, cassava, potatoes, cherry tomatoes and cod fish (broken into big pieces). Simmer for about 40 minutes. If adding dumplings, add them to the top and cover to steam for 10 minutes so that dumplings can cook properly. After steaming, take out dumplings and put on the side. To serve, dish out vegetable mixture without the sauce, and add sauce over vegetables as desired. Serve hot dumplings on the side. 

Dumpling Recipe:

1 1/2 cups flour

1/2 tsp. salt

1/2 cup milk

2 tbsp. sugar

1 tsp. margarine or butter

1 tsp. baking powder

pinch of nutmeg

Instructions:

in a bowl, mix (dry ingredients) flour, salt, sugar, baking powder together. Add margarine or butter and milk and make a dough. Drop by spoonfuls into pot then cover pot to steam for 10 minutes. 

CALYPSO RICE

Calypso Rice

Ingredients:

4 cups water

2 tsp. salt

2 cups rice (par-boiled)

½ oz. butter

1 large onion (chopped)

½ cup cooked ham (chopped)

1 red pepper (chopped)

Chopped parsley (garnish)

1 small red pepper (sweet-garnish)

1 tbsp. grated cheddar cheese (garnish)

Instructions:

Add rice to salted boiling water. Cook gently until rice grains are almost soft; add butter, onion, ham and red pepper. Stir gently with a fork, lower heat and cover to steam for 10 minutes to finish. Serve hot with chopped parsley, sweet pepper and grated cheese.

PEPPERPOT (GUYANESE)

Pepperpot (Guyanese)

Ingredients:

2 lbs. lean beef (cubed)

2 pig trotters (cut into small pieces)

1 cow heel (quartered)

1 lb. pig tail (disjointed)

1 lime

½ cup casareep

2 hot peppers

1 stick cinnamon

3 cloves

2 tbsp. brown sugar

Salt (to taste)

Instructions

Wash meat with lime juice and set aside.  Boil cow’s heel and pig trotters with enough water to cover meat. When half-cooked (about 1 hour), add other meats and casareep, simmer for an hour. Add remaining ingredients and simmer gently until meats are tender and sauce is thick (about 1 hour). Serve hot with bread or boiled white rice 

Note: Look for casareep in your local Chinese or Caribbean store.