Colombia’s culinary richness is as diverse as its geography and culture. Among the gastronomic treasures that this South American country has to offer, you’ll find cayeye, a typical dish originating from the beautiful coastal region of Colombia, specifically from the department of Magdalena. Cayeye is a delicacy that deserves to be discovered by all Colombians and visitors alike, as it represents a delicious showcase of the culinary tradition of the Colombian Caribbean.
Origins in the Banana Zone of Magdalena
Cayeye, also known as “mote de guineo verde,” has its roots in the banana zone of the Magdalena department. This traditional dish has deep connections to the culture of this coastal region, where green bananas, one of the main ingredients, are abundant.
A Delicious Combination of Flavors and Textures
Cayeye is made from cooked green bananas, which are then mashed to create a smooth and delicious puree. Traditionally, butter is added to give it an even richer flavor, and grated “queso costeño” (a local cheese) is incorporated, providing a touch of saltiness and creaminess. To enhance its flavor, a tomato and onion sofrito can be added, which offers a contrast of flavors and a fresh, acidic note.
A Morning Pleasure
Cayeye is a true culinary gem that is typically consumed for breakfast, making it an excellent way to start the day with energy and flavor. Its smooth texture and flavor combination make this dish particularly appealing in the mornings. Each bite of cayeye is an explosion of tropical flavors that transports you to the warm coasts of Colombia.
To prepare cayeye, you’ll need the following ingredients:
Green plantains (green bananas). Salt. Butter. Grated “queso costeño” (local cheese). “Suero costeño” (a local dairy product similar to buttermilk). Milk.
Preparing cayeye is a straightforward yet flavorful process:
Boil enough water with salt in a large and deep pot. While the water heats up, peel the green plantains. Once the water is hot, immerse the plantains for about 30 minutes until they are tender.
Remove the cooked plantains and place them in a bowl. Then, mash them with a fork or a potato masher, adding butter and a bit of room-temperature milk to achieve a smooth and creamy texture.
Add the grated “queso costeño” and adjust the salt to your liking. Mix until all the ingredients are well combined.
The cayeye is ready to be served and enjoyed.
One way to further enhance the flavor of cayeye is to add a side dish or “guiso.” The guiso is prepared by chopping red onions, ripe “tomate chonto” (a type of tomato), garlic, and annatto, and then sautéing these ingredients in a hot pan with a bit of oil until the onion becomes translucent. This guiso can add an additional dimension of flavor and texture to the dish.
Cayeye is a Colombian culinary gem that everyone should have the opportunity to taste. Its simplicity and authentic flavor make it a delicious and nutritious choice to start the day. So, the next time you visit Colombia’s coastal region or simply want to explore new flavors, don’t hesitate to try cayeye. We guarantee you’ll fall in love with this coastal delight.