Caribbean and African Cooking: Metagee

Traditionally a one-pot meal of root vegetables cooked in layers in coconut milk, with the firmer vegetables at the bottom, ending up with potatoes, pumpkin, a few okras, topped with onions and seasoned fresh fish or saltfish (cod). The fish, however, can be cooked separately, making the mettem of vegetables only. There are many variations of this cooked around the Caribbean Islands, with different names, e.g., Sancoche (with many more ingredients), Oildown or Oileen. If Caribbean root vegetables are not available, try making this delicious meal with potatoes, swedes, turnips, carrots, etc. As the coconut reduces, the vegetables are left covered with the thick creamy coconut residue.

THE VEGETABLES
1/2 lb pumpkin, seeded
2 green plantains or 2 green
bananas
6-8 okras, trimmed
1 1/2 lbs white or West Indian yams
1 onion, sliced
1 1/2 lbs potatoes 3-4 cups coconut milk
2 large carrots (optional)
salt, to taste sprig of fresh thyme

Peel and wash the vegetables, cut into approximately 5 or 6 pieces and place in a large saucepan, starting with plantains, then yam, potatoes, carrots, thyme, pumpkin, onions and okras. If green bananas are used place on top of the yam. Pour over coconut milk to cover all the vegetables. Bring to the boil, then cook over a moderate heat until well reduced and the vegetables are done. Dumplings are usually fluffy and steamed on top of the mettem.

THE DUMPLINGS
1/2 tsp sugar
2 cups self-raising flour
pinch of nutmeg and salt
2 tbsp butter or margarine
2—3 tbsp water or milk

Sift all the dry ingredients together and add water to form a stiff dough. Form into small rounds or shape lengthwise, like rissoles. Place on top of the vegetables (after they have been cooking for 20 minutes). Cook dumplings covered for 10 minutes until they are done.
Remove them to a separate dish; this helps them to stay fluffy.
Fish and Shellfish

THE FISH
2 medium snappers
pepper
garlic
lemon juice
green onions
fresh or dried thyme
oil or butter salt

Clean and scale the fish, wash and sprinkle with lemon and thyme, then cut it into 4 portions. Season with salt, pepper, garlic and stuff with chopped green onions or a herb dressing. This recipe is a genen guide. Any fish can be used, seasoned then sauteed in butter or margarine, fried or steamed — by placing on top of the mettem.