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From Wikipedia, the free encyclopedia

Cayeye is a Colombian cuisine dish made from mashed green plantains or guineos, a type of green bananas.[1] It is principally eaten for breakfast. Cayeye is from the coastal region of Magdalena, Colombia including Ciénaga, Zona Bananera, Santa Marta, Fundación and Aracataca.

Green guineos or plantains are boiled and then mashed with a sofrito of sauteed tomato, onion, minced garlic and sometimes achiote. Cayeye is served with grated queso costeño and butter. It can also be served with meat, fried fish, shrimp, or crab.[1] A fried egg can be added on top and accompaniments can include avocado.[1]


  1. ^ a b c Cayeye and Cabeza de Gato (mashed green plantain) Erica Dinho on February 18, 2013 My Colombian Recipes

Additional sources

  • MORÓN, Carlos y GALVÁN, Cristina. La cocina criolla. Recetas de Córdoba y regiones de la costa Caribe. Domus Libri: 1996. p. 182.
This page was last edited on 3 February 2019, at 15:38
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