Colombian Food and International Flavors

Cayeye and Cabeza de Gato (Colombian Mashed Green Plantain)

by Erica Dinho on February 18, 2013

Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas (guineos) in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote.

Cabeza de Gato is the same dish as Cayeye, but instead of using small green bananas (guineos), regular green plantains are used instead. In case you were wondering, Cabeza de Gato literally translates as “Cat’s Head”, but don’t worry, there’s no cat in the dish and I have no idea why the dish has such a name!

Cayeye and Cabeza de Gato are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. I personally like to serve my Cayeye with fresh cheese, avocado and fried egg on top.

There are different variations of this dish in Latin America. In Cuba Cayeye is called Fufu de Plátano, in Puerto Rico it’s called Mofongo and in the Dominican Republic, Mangú, to name a few.

Buen provecho!

Ingredients
(4 to 6 servings)

4 green plantains, peeled and cut into pieces
2 tablespoons butter
1 tablespoon of oil
1 cup onion, finely chopped
2 scallions, finely chopped
2 tomatoes, diced
3 garlic cloves, minced
½ teaspoon ground achiote
Salt and pepper to taste
Avocado, to serve
Grated cheese, to serve
Fried or scrambled eggs, to serve

Directions:

1. Cook the green bananas or green plantains until tender. Strain and mash.

2. In a medium skillet over medium heat place the butter, onion, tomatoes, red bell pepper, garlic and achiote. Cook the mixture for about 7 minutes, and then add to the mashed plantains and set aside.