Majule is a traditional preparation from Colombia’s Eastern Plains that falls somewhere between a thick drink and a warm dessert. It is made by cooking very ripe plantains cut into thin strips until they separate into strands, then adding fresh curd cheese — which gives it its characteristic reddish color — and finally milk, until it reaches a thick consistency.
It is best known in Arauca, Meta, and Casanare, where plantains, corn, milk, and cheese are staples of everyday cooking. Its creamy texture and mild flavor make it suitable for serving in a large cup or a deep bowl, especially at breakfast or as a filling snack.
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Colombian Majule
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Beverage
- Cuisine: Colombian
Description
A traditional Colombian Llanos preparation made with very ripe plantains, milk, and fresh curd cheese, with a thick and creamy texture.
Ingredients
- 900 g very ripe plantains (4 large plantains)
- 1.25 liters water (5 cups)
- 750 ml whole milk (3 cups)
- 250 g crumbled fresh curd cheese (2 cups)
Preparation
- Prepare the plantains, peel them and remove the central core containing the harder seeds. Cut the flesh into thin strips or small pieces so it breaks down easily during cooking.
- Cook the plantain strips until they separate into strands, place the strips in a pot with the water and cook over medium heat for about 20 minutes, beating with a wooden whisk or spoon until they boil and separate well into strands; don’t mash them into a purée — the strand-like texture is characteristic of majule.
- Add the curd cheese, stir the crumbled curd cheese into the plantain strands and let it simmer until the mixture takes on its characteristic reddish color, stirring frequently.
- Add the milk and serve, pour it in gradually while continuing to stir, and keep over the heat until it reaches a thick consistency, stirring frequently to prevent it from sticking to the bottom of the pot. Remove the majule from the heat and serve hot.
Preparation Tips
- Use plantains with very dark skins, as their flesh is sweeter and breaks down more easily.
- Stir the mixture regularly after adding the milk to keep it from sticking or burning.
- If the majule becomes too thick before serving, adjust the consistency with a small amount of warm milk.
Traditional Serving Style
Serve majule hot or warm in large cups or deep bowls. It should remain thick and creamy, yet fluid enough to eat with a spoon. In the Colombian Llanos, it may be enjoyed as part of breakfast or as a filling snack.
Recommended Sides
- Llanero corn tungos
- Fresh corn cachapas
- Plain grilled arepas
Did You Know?
Majule reflects the resourceful use of everyday ingredients from the Llanos pantry. Ripe plantains provide body and natural sweetness, while milk and fresh curd cheese turn it into a comforting dish that can be served as a drink, breakfast, or homemade dessert.
Frequently Asked Questions
It should be thick and reddish in color, with the plantain in thin, separated strands (not mashed into a purée). It is not as fluid as a light drink, but it should not be as firm as a smooth purée. If it becomes too thick while cooking, add a little warm milk and stir until it is easy to serve.
Very ripe plantains with mostly dark skins are recommended. At that stage they are sweeter, soften quickly, and provide majule's characteristic texture. Less-ripe plantains can make it less sweet, more starchy, and harder to mash.
You can refrigerate it in a sealed container for one or two days. It will thicken as it cools, so reheat it over low heat with a little milk and stir gently. Its texture and flavor are best when freshly prepared.
