Head Shot:Althea Brown

Althea Brown


Hi I’m Althea. I have a real passion for cooking, especially Guyanese and Caribbean food. I was born and raised in Georgetown, Guyana. I moved to the USA (Brooklyn and later Queens, New York) with my parents when I was 18 years old. When I got married and moved to Denver, Colorado I found myself recreating dishes that were no longer easily accessible to me. Without the convenience of my mom’s cooking or all the cook shops and Caribbean restaurants that Queens offered, I started recreating some of my favorite dishes, especially around Guyanese holidays when I craved dishes that we traditionally serve during those celebrations. Why Metemgee? Metemgee (pronounced meh-tem-gee) is a hearty soup made with root vegetables (ground provision, if you’re Guyanese) in a coconut milk broth. This dish is truly my definition of comfort food and every Guyanese I know has had metemgee at some point in their lives (probably last Sunday). I don’t know anyone who doesn’t like it. Metemgee is the perfect combination of all the things I love about Guyanese food—good hearty provisions drenched in broth that is lick-your-bowl good. I want the recipes I share here to be just that—lick-your-bowl good, hearty and satisfying like a hot bowl of metemgee on a Sunday afternoon.

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