Guyanese Metemgee

Ingredients

• 1 lb cassava, peeled and cut into chunks
• 1 lb sweet potato, peeled and cut into chunks
• 2 green plantains, peeled and sliced thick
• 1 ripe plantain, peeled and sliced thick
• 1/2 lb salted beef, soaked and cut into pieces
• 2 cans (14 oz each) coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 wiri wiri or Scotch bonnet pepper, left whole
• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 tsp salt, plus more to taste

Before you cook

• Soak the salted beef in water for at least 2 hours, changing the water once, then cut it into pieces.
• Peel and cut the cassava and sweet potato into chunks.
• Peel and thickly slice the plantains.
• Mix the flour, water and 1/2 teaspoon salt into a soft dough for the dumplings and set aside.

Steps

1. Put the soaked salted beef in a large pot with the onion, garlic and thyme.
2. Pour in the coconut milk and add enough water to cover everything.
3. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 20 minutes.
5. Add the cassava and sweet potato to the pot.
6. Add the whole pepper.
7. Cover and simmer for 20 minutes until the roots are almost tender.
8. Add the green and ripe plantain slices.
9. Simmer uncovered for 10 minutes.
10. Pinch off small pieces of the dumpling dough and roll them into short logs.
11. Drop the dumplings into the simmering pot.
12. Cover and steam for 12 minutes until the dumplings are cooked through.
13. Remove the whole pepper and thyme stems.
14. Season with salt to taste.
15. Ladle into bowls and serve hot.