Cayeye
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Cayeye is a Colombian mashed green plantain dish, similar to mofongo or mangu. It's typically served for breakfast with eggs, avocado, and crema.
Ingredients
- 4 green plantains or yucca roots
- Water
- 8.63 ml sea salt divided
- 44.4 ml coconut oil
- 1 medium yellow onion diced fine into ¼-inch pieces
- 4 green onions sliced, green and white parts
- 1 Scotch bonnet chile pepper stemmed, seeded, and diced fine into ¼-inch pieces
- 2 clove garlic minced
- 2.46 ml achiote paste
- 1.23 ml ground cumin
- 2 vine-ripened or heirloom tomatoes diced into ½-inch pieces
- coconut oil, grass-fed ghee, or vegan cashew butter
- 59.1 ml cold water
- 4 eggs cooked any style
- 1 avocado sliced thin
- 59.1 ml Cashew Crema
- 59.1 ml queso fresco crumbled
- 177 ml coconut flour
- 177 ml arrowroot starch
- 2.46 ml cream of tartar
- 1.23 ml baking powder
- 2.46 ml fine sea salt
- 29.6 ml coconut shortening
- 1 large organic egg beaten
- 14.8 ml cold water
- 14.8 ml coconut oil
- 2 cans green jackfruit drained and rinsed
- 29.6 ml coconut oil
- 237 ml yellow onion peeled and finely diced into ¼-inch pieces
- 4 clove garlic minced
- 1 serrano chile pepper seeded and minced
- 14.8 ml chili powder
- 4.93 ml Goya Sazón seasoning
- 4.93 ml ground cumin
- Pinch of cinnamon
- 4.93 ml dried oregano
- 4.93 ml minced epazote leaf optional
- 2.46 ml sea salt
- 118 ml water
- Additional sea salt and freshly cracked black pepper to taste
Nutrition (per serving, estimated)
Estimated based off 22 of 40 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 540 mg
- Iron: 8.42 mg
- Magnesium: 111 mg
- Phosphorus: 544 mg
- Potassium: 1764 mg
- Zinc: 4.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 green plantains or yucca roots
- Water
- 44.4 ml coconut oil
- 2.46 ml achiote paste
- 1.23 ml ground cumin
- coconut oil, grass-fed ghee, or vegan cashew butter
- 59.1 ml cold water
- 59.1 ml Cashew Crema
- 177 ml coconut flour
- 177 ml arrowroot starch
- 2.46 ml cream of tartar
- 1.23 ml baking powder
- 2.46 ml fine sea salt
- 29.6 ml coconut shortening
- 14.8 ml cold water
- 14.8 ml coconut oil
- 29.6 ml coconut oil
- 14.8 ml chili powder
- 4.93 ml Goya Sazón seasoning
- 4.93 ml ground cumin
- Pinch of cinnamon
- 4.93 ml dried oregano
- 2.46 ml sea salt
- 118 ml water
Prepare
- 8.63 ml sea salt, divided
- 1 medium yellow onion, diced fine into ¼-inch pieces
- 4 green onions, sliced, green and white parts
- 1 Scotch bonnet chile pepper, stemmed, seeded, and diced fine into ¼-inch pieces
- Mince 2 clove garlic
- 2 vine-ripened or heirloom tomatoes, diced into ½-inch pieces
- 4 eggs, cooked any style
- 1 avocado, sliced thin
- 59.1 ml queso fresco, crumbled
- Beat 1 large organic egg
- 2 cans green jackfruit, drained and rinsed
- 237 ml yellow onion, peeled and finely diced into ¼-inch pieces
- Mince 4 clove garlic
- 1 serrano chile pepper, seeded and minced
- 4.93 ml minced epazote leaf, optional
- Additional sea salt and freshly cracked black pepper, to taste
Let's Cook
-
Step 1.
Peel the plantains by cutting off the ends, then cutting a slit lengthwise down each plantain. Peel back the skin from the flesh. Cut the peeled plantains in half lengthwise, then into 1-inch pieces. Place the pieces in a wide, medium pot and add just enough water to cover (about 1 to 2 inches up the side). Season with ¼ teaspoon sea salt. Bring to a boil over high heat, then boil for about 20 minutes until fork tender. (If using yucca, peel off the rough brown skin, cut into pieces, and boil for about 30 minutes until fork tender.)
-
Step 2.
While the plantains boil, heat 3 tablespoons coconut oil in a medium nonstick skillet over medium heat. Add the diced yellow onion, sliced green onions, diced Scotch bonnet chile, and about ½ teaspoon sea salt. Sauté until the onion is translucent and tender, about 4 to 5 minutes. Reduce heat to low, add the minced garlic, and cook for 1 minute more. Stir in the achiote paste, cumin, and diced tomatoes. Cook for 2 minutes more, then turn off the heat and keep warm.
-
Step 3.
Once the plantains are tender, drain them and transfer to a bowl. Add ⅛ cup coconut oil (or ghee/vegan cashew butter) and the remaining 1 teaspoon sea salt. Mash with a fork or potato masher until the fat is fully incorporated. Add ¼ cup cold water and continue mashing until the plantains are creamy. Add more cold water if needed to reach the desired consistency. Fold the warm onion-tomato mixture into the mashed plantains.
-
Step 4.
Divide the cayeye among 4 plates. Top each serving with an egg cooked any style, sliced avocado, a tablespoon of Cashew Crema, and crumbled queso fresco if desired.