Cayeye, also known as mote de guineo, is a traditional dish from Colombia’s Caribbean coast, especially linked to the Magdalena region and the city of Santa Marta. It is made with boiled green bananas mashed into a soft mixture, then enriched with butter, salty Colombian cheese, and often suero costeño, a tangy cultured dairy sauce.
It is widely enjoyed for breakfast, but it can also accompany fried fish, shredded beef, or eggs. Its simple, comforting flavor reflects the central role of green bananas and plantains in Caribbean Colombian cooking.
Ingredients
- 1 kg green bananas (8 to 10 small bananas)
- 2 l water (8 cups)
- 10 g salt (2 teaspoons)
- 60 g butter (4 tablespoons)
- 180 g Colombian costeño cheese, grated or crumbled (1 1/2 cups)
- 120 ml suero costeño (1/2 cup)
- 60 ml reserved cooking water (1/4 cup)
Preparation
- Cook the bananas, wash the green bananas, trim both ends, and make a shallow cut along each peel. Place them in a pot with the water and 5 g of salt, then cook over medium heat for 20 to 25 minutes, until very tender when pierced.
- Peel and mash, drain the bananas, reserve 60 ml of the cooking water, and let them cool just enough to handle. Remove the peels and place the hot banana flesh in a large bowl or back in the pot.
- Make the cayeye, add the butter, remaining 5 g of salt, and reserved cooking water. Mash with a wooden masher, potato masher, or fork until soft and moist, leaving a few small banana pieces for the traditional texture.
- Add the cheese, stir in 120 g of costeño cheese until evenly distributed. The heat from the mash should soften the cheese slightly without melting it completely.
- Serve Caribbean-style, divide the cayeye among serving plates, spoon the suero costeño over the top, and finish with the remaining 60 g of cheese. Serve hot.
Chef’s tips
- Use green bananas rather than ripe bananas; ripe fruit is too sweet and will not create the traditional texture.
- Mash the bananas while hot for a smoother, creamier result.
- Add the cooking water gradually; cayeye should be moist, not runny.
- If your costeño cheese is very salty, slightly reduce the salt used during cooking.
Traditional variations
In many Caribbean Colombian homes, cayeye is served with a fried egg, shredded meat, or fried fish. Some cooks add a small amount of hot milk or coconut milk for a softer texture, although the basic version with butter, cheese, and suero is the most representative.
How to serve
Serve cayeye immediately with plenty of suero costeño and extra crumbled costeño cheese. For breakfast, pair it with a fried egg and coffee. As a more substantial meal or side dish, serve it with fried fish, shredded beef, or crispy pork.
Recommended sides
- Fried egg.
- Extra suero costeño.
- Crumbled costeño cheese.
- Fried fish.
- Shredded beef.
- Colombian coffee or fresh juice.
Food culture note
Cayeye shows the importance of green bananas in everyday Caribbean Colombian cooking. Its name is associated with the act of mashing the cooked bananas into a soft, hearty mixture.
In Magdalena and other coastal areas, it is closely connected to family breakfasts and traditional food stalls. The combination of green bananas, costeño cheese, and suero brings together some of the region’s most recognizable flavors.
Frequently Asked Questions
Cayeye is traditionally made with green bananas, which are smaller and have a different texture from green plantains. It is also mashed less smoothly, leaving small pieces, then served with costeño cheese and suero. Those ingredients are essential to its Caribbean Colombian identity.
Yes, you can use green plantains when green bananas are unavailable, although the flavor and texture will be slightly different. Cut the plantains into pieces before boiling so they cook evenly. The result will still be delicious, but it is an adaptation rather than the most traditional version.
Reserve some cooking water and add it gradually while mashing the bananas. Butter also provides moisture and a softer texture. Avoid leaving the cooked bananas out for too long before mashing, because they cool down and become harder to work with.
Yes. Store it in an airtight container in the refrigerator for up to two days. To reheat, add 30 ml of water or milk per serving and warm it over low heat while stirring until soft again. Add fresh cheese and suero just before serving.
