{"id":13470,"date":"2026-06-22T11:41:48","date_gmt":"2026-06-22T16:41:48","guid":{"rendered":"https:\/\/recetas123.net\/cabeza-de-gato\/"},"modified":"2026-06-22T11:45:58","modified_gmt":"2026-06-22T16:45:58","slug":"colombian-cabeza-de-gato","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-cabeza-de-gato\/","title":{"rendered":"Colombian Cabeza de Gato"},"content":{"rendered":"\n

Cabeza de gato is a traditional dish from Colombia\u2019s Caribbean coast made with boiled and mashed green plantains. It is especially popular for breakfast, served with hogao, Colombian coste\u00f1o cheese, butter, and often suero coste\u00f1o, a tangy dairy sauce.<\/p>\n\n\n\n

Although it resembles cayeye, cabeza de gato is traditionally made with green plantains, while cayeye is more closely associated with green bananas in Colombia\u2019s Magdalena region. The mash should not be completely smooth; small pieces of plantain give it its rustic, home-style texture.<\/p>\n\n\n

<\/div>
\n\t
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\"Cabeza<\/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 Cabeza de Gato<\/div>\n\t\t
\n\t\t\t\t
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Preparaci\u00f3n<\/div>\n\t\t\t
20<\/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
30<\/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
50<\/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>: 4<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 340<\/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 plantains (4 large plantains)<\/li>\n\n\n\n
  • 2 l water (8 cups)<\/li>\n\n\n\n
  • 8 g salt (1 1\/2 teaspoons)<\/li>\n\n\n\n
  • 40 g butter (3 tablespoons)<\/li>\n\n\n\n
  • 30 ml vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 120 g white onion, finely chopped (1 medium onion)<\/li>\n\n\n\n
  • 100 g ripe tomato, finely chopped (1 large tomato)<\/li>\n\n\n\n
  • 10 g garlic, minced (2 cloves)<\/li>\n\n\n\n
  • 4 g annatto powder or Colombian color seasoning (1 teaspoon)<\/li>\n\n\n\n
  • 1 g ground black pepper (1\/4 teaspoon)<\/li>\n\n\n\n
  • 120 ml reserved cooking water (1\/2 cup)<\/li>\n\n\n\n
  • 150 g Colombian coste\u00f1o cheese, grated or crumbled (1 1\/4 cups)<\/li>\n\n\n\n
  • 120 ml suero coste\u00f1o (1\/2 cup)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the plantains,<\/strong> peel the green plantains and cut them into 5 cm pieces. Place them in a pot with the water and 5 g of salt. Cook over medium heat for 20 to 25 minutes, until very tender when pierced. Reserve 120 ml of the cooking water, then drain the plantains.<\/li>\n\n\n\n
    2. Make the hogao,<\/strong> heat the oil in a skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomato, annatto powder, remaining 3 g of salt, and black pepper. Cook for 8 minutes, until you have a thick sauce.<\/li>\n\n\n\n
    3. Mash the plantains,<\/strong> place the hot plantains in a large bowl. Add the butter and reserved cooking water gradually while mashing with a wooden masher, potato masher, or fork. The mixture should be soft and moist, with a few small pieces remaining.<\/li>\n\n\n\n
    4. Build the flavor,<\/strong> add half of the hogao and 100 g of the coste\u00f1o cheese to the mashed plantains. Mix gently until evenly combined. Taste and adjust the salt only if needed, since coste\u00f1o cheese can be quite salty.<\/li>\n\n\n\n
    5. Serve Caribbean-style,<\/strong> divide the hot mash among four plates. Spoon the remaining hogao over the top, add the remaining 50 g of cheese, and finish with suero coste\u00f1o.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Use very green plantains; ripe plantains make the dish sweet and change its traditional texture.<\/li>\n\n\n\n
      • Mash the plantains while hot for the smoothest result.<\/li>\n\n\n\n
      • Add the cooking water gradually. The mash should be moist, never runny.<\/li>\n\n\n\n
      • Taste before adding more salt because Colombian coste\u00f1o cheese is naturally salty.<\/li>\n<\/ul>\n\n\n\n

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

        Some Caribbean Colombian households add chopped crispy pork, shredded beef, or scrambled eggs. The hogao may be stirred directly into the mash or spooned over it at the table. Coste\u00f1o cheese and suero are common traditional accompaniments.<\/p>\n\n\n\n

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

        Serve cabeza de gato immediately with grated coste\u00f1o cheese and suero coste\u00f1o. For a traditional breakfast, pair it with a fried egg and Colombian coffee. It also works well alongside 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
        • Suero coste\u00f1o.<\/li>\n\n\n\n
        • Grated coste\u00f1o cheese.<\/li>\n\n\n\n
        • Shredded beef.<\/li>\n\n\n\n
        • Fried fish.<\/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

          Cabeza de gato belongs to a broad Caribbean tradition of boiled and mashed green plantain dishes. In Colombia, it became a coastal breakfast closely linked to hogao, coste\u00f1o cheese, and suero, three flavors strongly associated with the region\u2019s everyday cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Cabeza de gato is a traditional dish from Colombia\u2019s Caribbean coast made with boiled and mashed green plantains. It is especially popular for breakfast, served with hogao, Colombian coste\u00f1o cheese, butter, and often suero coste\u00f1o, a tangy dairy sauce. Although it resembles cayeye, cabeza de gato is traditionally made with green plantains, while cayeye is […]<\/p>\n","protected":false},"author":6,"featured_media":13472,"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-13470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","entry","has-media"],"yoast_head":"\nColombian Cabeza de Gato | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian cabeza de gato, a Caribbean green plantain mash with hogao, coste\u00f1o cheese, and suero for a classic 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-cabeza-de-gato\/\" \/>\n<meta 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