Mettagee/Sancoche recipe is thought to have been Portuguese in its origin. While on the boats from Portugal to Guyana - a one pot dish made with coconut milk but certainly far removed from what we prepare today. As with everything, food changes as we move from one place to another and adapt. However, though believed to be Portuguese in origin, Mettagee/Sancoche is often considered to be an Afro-Guyanese national dish. It is traditionally served with salt fish or fried fish.
There are different Versions of this dish are made in other Caribbean islands, in Jamaica it’s Rundown, in Grenada, St. Vincent & The Grenadines and Trinidad & Tobago, it’s known as Oildown.
I encourage you to try your hand at this dish. You will absolutely love it.
Ingredients:
- 1 lb beef, pork or pig tail
- 1 tablespoon butter
- ½ teaspoon salt
- 2 cloves garlic, crushed
- 1 coconut (juice only)
- 4 green bananas
- 8 okras
- 1 bunch spinach
- 2 tanias
- 1 dasheen
- 2 green onions (chives)
- 1 hot green pepper
- ¼ teaspoon blank pepper
- 1 sprig thyme
- 6-8 cups water
- 1 onion
- 2 plantains
- 6 cabbage leaves
- 1 yam
- 6 dumplings
- ½ cup saltfish
| Method: |
|
Soak meat for several hours. Cut up and cook until tender. Measure remaining water, adding coconut juice and add enough water to cover vegetables (quantity will depend on amount of vegetables). Add seasonings and all vegetables, except cabbage, okra and saltfish. Cook covered until all vegetables are cooked, but do not overcook. Add dumplings and balance of vegetable as well as saltfish. Just before removing add butter and chopped green onions (chives). Recipe by:Yolande Cools-Lartigue |
Related Post: |
Related Links: |
