Metemgee
Ingredients
5 cloves garlic, sliced
2 tablespoons olive oil
1 medium yellow onion, sliced
1/2 cup sliced scallions
4 cups chicken broth
2 medium red-skinned potatoes, quartered
1 large or 2 small sweet potatoes, peeled and cubed
1 pound cassava (yuca), peeled and cubed
2 ripe plantains, peeled and quartered
2 ears sweet corn, cut into thirds
Two 13 1/2-ounce cans coconut milk
3 tablespoons adobo
1 tablespoon chile powder, such as cayenne, or to taste
1 teaspoon ground black pepper
3 sprigs fresh thyme
2 tablespoons cilantro
Salt
4 large eggs
5 ounces okra, trimmed
Directions
Place the garlic and oil in a medium pot and cook, stirring, over medium heat until the garlic begins to turn golden. Add the onion and scallions to the pot and cook for 2 minutes. Add the chicken broth and 2 cups water and bring to a boil.
Add the red-skinned and sweet potatoes. Cover and boil for 5 minutes. Add the cassava, plantains and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chile powder, black pepper, thyme, cilantro and salt to taste. Simmer over medium heat until the corn is cooked, 20 to 25 minutes.
Gently place the eggs in the shell into the pot, cover and simmer for 6 minutes. Remove the eggs and place in a bowl of room-temperature water to cool slightly. Sprinkle the okra on top of the stew, cover the pot and reduce the heat to low. Peel the eggs while still warm. Add the peeled eggs back to the pot. Discard the thyme sprigs. Serve the stew hot.
