Prepare to embark on a mouthwatering journey into the heart of Colombian cuisine with Cayeye, a tantalizing dish that transforms humble green plantains into a creamy, cheesy masterpiece that will transport your taste buds straight to the vibrant streets of Colombia. This simple yet extraordinary recipe is about to become your new comfort food obsession, offering a perfect blend of rustic flavors and authentic Caribbean-inspired cooking that will make you feel like a true Colombian chef in your own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 3 green plantains
- 1 cup water
- Salt to taste
- 1 tablespoon butter
- 1/4 cup crumbled cheese
Instructions
- Wash the green plantains thoroughly under cool running water to remove any dirt or debris.
- Using a sharp knife, carefully cut off both ends of the plantains, then make a lengthwise slit through the skin without cutting into the flesh.
- Peel the plantains by carefully removing the green skin, ensuring no green parts remain.
- Cut the peeled plantains into small, uniform chunks approximately 1-inch in size to ensure even cooking.
- Place the plantain chunks in a medium-sized pot and add 1 cup of water, ensuring the plantains are partially submerged.
- Add a pinch of salt to the water to enhance the flavor of the plantains during cooking.
- Cover the pot and bring the water to a boil over medium-high heat, then reduce to a simmer.
- Cook the plantains for approximately 15-20 minutes, or until they become very soft and can be easily mashed with a fork.
- Once cooked, drain any remaining water from the pot, leaving the plantains in the same pot.
- Add the butter to the hot plantains and begin mashing using a potato masher or the back of a wooden spoon.
- Continue mashing until the plantains reach a smooth, creamy consistency with minimal lumps.
- Taste the mashed plantains and adjust the salt seasoning as needed.
- Transfer the mashed plantains to a serving dish and sprinkle the crumbled cheese evenly across the top.
- Serve immediately while hot, ensuring the cheese slightly melts from the warmth of the mashed plantains.
Tips
- Choose Perfectly Green Plantains: Select firm, unripe green plantains with minimal blemishes for the best texture and authentic flavor.
- Peeling Technique: Use a sharp knife to make a lengthwise slit in the skin, which makes removing the tough green peel much easier.
- Uniform Chopping: Cut plantains into consistent 1-inch chunks to ensure even cooking and a smooth final texture.
- Moisture Management: Don't drain all the cooking water immediately - a little residual moisture helps create a creamier mash.
- Mashing Mastery: Use a potato masher or wooden spoon and mash while the plantains are still hot for the smoothest consistency.
- Cheese Selection: Opt for a traditional Colombian cheese like queso fresco, or use feta as an excellent substitute.
- Serve Immediately: Cayeye is best enjoyed hot, with the cheese slightly melted, capturing the dish's authentic warmth and comfort.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
