Cayeye and Cabeza de Gato (Colombian Mashed Green Plantain)
- 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 to matoes 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
- Cook the green bananas or green plantains until tender. Strain and mash.
- 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.
- To serve, place some cayeye on a plate and top with fried egg, shredded cheese and diced avocado.
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.