{"id":13454,"date":"2026-06-22T11:32:18","date_gmt":"2026-06-22T16:32:18","guid":{"rendered":"https:\/\/recetas123.net\/cayeye\/"},"modified":"2026-06-23T11:34:41","modified_gmt":"2026-06-23T16:34:41","slug":"colombian-cayeye","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-cayeye\/","title":{"rendered":"Colombian Cayeye"},"content":{"rendered":"\n

Cayeye, also known as mote de guineo, is a traditional dish from Colombia\u2019s 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 coste\u00f1o, a tangy cultured dairy sauce.<\/p>\n\n\n\n

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.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Cayeye<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Cayeye<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
40<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 290<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1 kg green bananas (8 to 10 small bananas)<\/li>\n\n\n\n
  • 2 l water (8 cups)<\/li>\n\n\n\n
  • 10 g salt (2 teaspoons)<\/li>\n\n\n\n
  • 60 g butter (4 tablespoons)<\/li>\n\n\n\n
  • 180 g Colombian coste\u00f1o cheese, grated or crumbled (1 1\/2 cups)<\/li>\n\n\n\n
  • 120 ml suero coste\u00f1o (1\/2 cup)<\/li>\n\n\n\n
  • 60 ml reserved cooking water (1\/4 cup)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the bananas,<\/strong> 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.<\/li>\n\n\n\n
    2. Peel and mash,<\/strong> 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.<\/li>\n\n\n\n
    3. Make the cayeye,<\/strong> 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.<\/li>\n\n\n\n
    4. Add the cheese,<\/strong> stir in 120 g of coste\u00f1o cheese until evenly distributed. The heat from the mash should soften the cheese slightly without melting it completely.<\/li>\n\n\n\n
    5. Serve Caribbean-style,<\/strong> divide the cayeye among serving plates, spoon the suero coste\u00f1o over the top, and finish with the remaining 60 g of cheese. Serve hot.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Use green bananas rather than ripe bananas; ripe fruit is too sweet and will not create the traditional texture.<\/li>\n\n\n\n
      • Mash the bananas while hot for a smoother, creamier result.<\/li>\n\n\n\n
      • Add the cooking water gradually; cayeye should be moist, not runny.<\/li>\n\n\n\n
      • If your coste\u00f1o cheese is very salty, slightly reduce the salt used during cooking.<\/li>\n<\/ul>\n\n\n\n

        Traditional variations<\/h2>\n\n\n\n

        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.<\/p>\n\n\n\n

        How to serve<\/h2>\n\n\n\n

        Serve cayeye immediately with plenty of suero coste\u00f1o and extra crumbled coste\u00f1o 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.<\/p>\n\n\n\n

        Recommended sides<\/h2>\n\n\n\n
          \n
        • Fried egg.<\/li>\n\n\n\n
        • Extra suero coste\u00f1o.<\/li>\n\n\n\n
        • Crumbled coste\u00f1o cheese.<\/li>\n\n\n\n
        • Fried fish.<\/li>\n\n\n\n
        • Shredded beef.<\/li>\n\n\n\n
        • Colombian coffee or fresh juice.<\/li>\n<\/ul>\n\n\n\n

          Food culture note<\/h2>\n\n\n\n

          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.<\/p>\n\n\n\n

          In Magdalena and other coastal areas, it is closely connected to family breakfasts and traditional food stalls. The combination of green bananas, coste\u00f1o cheese, and suero brings together some of the region\u2019s most recognizable flavors.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Cayeye, also known as mote de guineo, is a traditional dish from Colombia\u2019s 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 coste\u00f1o, a tangy cultured dairy sauce. […]<\/p>\n","protected":false},"author":6,"featured_media":13658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161],"tags":[],"class_list":["post-13454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","entry","has-media"],"yoast_head":"\nColombian Cayeye | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian cayeye, a Caribbean green banana mash with butter, coste\u00f1o cheese, and suero for a traditional breakfast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-cayeye\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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